Instructions

• Preheat the oven to 400°F (207°C) and position a rack in the lower third of the oven.
• Pat the 1 1/2 lbs (750 g) chicken thighs dry with paper towels. Season both sides with salt, ground black pepper, and 1/2 teaspoon smoked paprika. Place the seasoned chicken in a large bowl and add 1 1/2 tablespoons lemon juice and 1 tablespoon chopped parsley; toss to coat and set aside while you prepare the rest.
• Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon of the 2 tablespoons olive oil. When the oil is hot, add the chicken thighs and pan-sear until browned on both sides but not cooked through, about 3–4 minutes per side. Remove the chicken to a plate and reserve any juices in the skillet.
• Add the remaining 1 tablespoon olive oil to the skillet. Add 4 cloves minced garlic and 4 oz (120 g) sliced red onion; sauté until the onion is slightly softened and fragrant, about 1–2 minutes.
• Add 8 oz (230 g) halved baby potatoes, 1/4 teaspoon salt (or to taste), and 1 teaspoon brown sugar to the skillet. Stir to combine so the potatoes are coated with the onion, garlic, and pan juices.
• Return the seared chicken (and any juices on the plate) to the skillet, arranging the thighs among and on top of the potatoes and onions.
• Transfer the skillet to the preheated oven (or, if your skillet is not ovenproof, transfer the contents to a baking dish) and bake for 30–40 minutes, until the potatoes are tender and the chicken is cooked through. The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C) or the juices run clear.
• Remove from the oven and serve immediately.