1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and smoked paprika if using.
2. Heat 2 tablespoons of olive oil in a large oven-proof skillet or cast-iron pan over medium-high heat. Once hot, add the chicken, skin-side down, and sear for about 5-7 minutes until golden brown and crispy. Flip and cook for another 3 minutes. Remove from the pan and set aside.
3. Add the remaining 1 tablespoon of olive oil to the same pan. Toss in the garlic and cook for about 30 seconds until fragrant. Then, add the potato chunks, season with a pinch of salt and pepper, and cook for about 8-10 minutes, stirring occasionally, until they start to brown.
4. Nestle the chicken thighs back into the pan among the potatoes. Pour the chicken broth or white wine over everything, then add lemon slices on top for brightness. Sprinkle fresh herbs or additional seasoning if desired.
5. Transfer the skillet to the preheated oven and roast uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
6. Remove from the oven, let rest for a few minutes, then garnish with chopped parsley. Serve directly from the skillet for a rustic, family-style presentation.

From my experience, patience is key here. Allowing the chicken to sear properly creates that irresistible crispy skin, and roasting the dish develops a beautiful aroma that fills the whole house—just like my grandma’s kitchen did. Don’t rush the process; this is a dish that’s meant to slow down and savor.