Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1.5 pounds baby Yukon gold potatoes, halved
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Equipment Needed
- Large skillet or frying pan
- Baking sheet
- Mixing bowl
- Tongs
- Aluminum foil (optional)
Step-by-Step Instructions
To start, I preheat my oven to 425°F (220°C) while I prepare the chicken. I find it helps to get everything moving quickly! In a mixing bowl, I melt the butter in the microwave, then combine it with minced garlic, oregano, paprika, salt, and pepper. After whisking everything together, I set it aside to let those flavors meld and grow more aromatic. Oh, the scent of garlic and butter is simply irresistible! (See the next page below to continue steps…)