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Preheat your skillet over medium heat and add olive oil.
Season the chicken thighs with salt, pepper, oregano, and paprika.
Place the chicken thighs skin-side down in the skillet and cook until the skin is golden and crispy, about 7-9 minutes. Flip and cook the other side for 5 minutes. Remove chicken and set aside.
In the same skillet, add the halved baby potatoes, minced garlic, and a pinch of salt. Cook, stirring occasionally, until potatoes start to brown and soften, about 10-12 minutes.
Sprinkle Parmesan cheese over the potatoes and stir to combine.
Return the chicken to the skillet, placing it on top of the potatoes. Cover and cook for another 10-15 minutes, until the chicken is cooked through and potatoes are tender.
Garnish with fresh parsley before serving.
Serving and storage tips:
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