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1. Preheat the oven to 220°C (425°F) and place a large rimmed baking sheet inside to heat. Place the baby potatoes in a pot, cover with cold salted water, bring to a boil and simmer 15–18 minutes until very tender when pierced. Drain well and let steam-dry for 5 minutes.
20 piece Baby potatoes,
2 tsp Kosher salt
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2. Meanwhile, finely mince the Garlic. Zest one of the Lemons, then juice it. Pat the chicken thighs very dry and toss with 2 tbsp of the Olive oil, half the minced Garlic, the lemon zest, Kosher salt, Black pepper, Smoked paprika and Dried oregano, rubbing it under and over the skin.
8 piece Bone-in, skin-on chicken thighs,
5 tbsp Olive oil,
3 clove Garlic,
1 piece Lemons,
2 tsp Kosher salt,
1 tsp Black pepper,
1 tsp Smoked paprika,
1 tsp Dried oregano
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3. Carefully remove the hot baking sheet and add the chicken thighs skin-side up. Roast for 15 minutes.
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4. While the chicken roasts, place the boiled potatoes on a board and gently flatten each with the bottom of a glass or a heavy mug until about 1.5 cm (0.5 inch) thick, keeping them intact. Drizzle with 2 tbsp of the Olive oil, and season with a little Kosher salt and Black pepper.
5 tbsp Olive oil,
2 tsp Kosher salt,
1 tsp Black pepper
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5. Arrange the smashed potatoes around the chicken on the baking sheet. Roast another 25–30 minutes, flipping the potatoes once halfway, until the chicken skin is deep golden, the chicken reaches 74°C (165°F) internally, and the potato edges are crisp.
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6. In a small pan over medium heat, warm the remaining Olive oil and Unsalted butter. Add the remaining Garlic and cook 30–60 seconds until fragrant but not browned. Remove from the heat and stir in the reserved lemon juice.
5 tbsp Olive oil,
3 clove Garlic,
1 piece Lemons,
2 tbsp Unsalted butter
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7. Drizzle the lemon-garlic butter over the chicken and potatoes. Cut the second Lemon into wedges, chop the Fresh parsley and scatter over the top. Serve hot with the lemon wedges.
1 piece Lemons,
0.2 cup Fresh parsley (garnish)
