Baked & Fried Recipe

Preheat and prep

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels — dry skin crisps better.

Make herb marinade

In a medium bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, 1.5 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika. Stir to combine.

Coat chicken

Rub the herb mixture evenly under and over the skin of each chicken thigh, making sure some marinade reaches the meat. Let rest at room temperature for 10–15 minutes while you prepare the potatoes (or cover and refrigerate up to 2 hours).

Roast

Arrange thighs skin-side up on a rimmed baking sheet lined with foil or in a shallow roasting pan, spaced apart. Roast in the preheated oven for 30–35 minutes, or until skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If you prefer extra-browned skin, broil for 1–2 minutes at the end, watching carefully to avoid burning.

Rest

Remove from oven and tent loosely with foil. Let rest 5–8 minutes before serving so juices redistribute.

Boil potatoes

Place the baby potatoes in a medium pot and cover with cold salted water by 1 inch. Bring to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size. Drain well and allow to steam dry for 2–3 minutes.

Smash

On a sheet tray lined with parchment or a clean surface, arrange potatoes with space between them. Use the bottom of a drinking glass or a potato masher to press each potato until it is flattened but still in one piece (about 1/4" thick).

Coat for crisping

In a small bowl whisk together melted butter, 1 tbs flour and 2 tbs milk to make a light coating mixture. Add garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper; stir to combine. Brush or spoon this mixture over the top of each smashed potato ensuring even coverage. Sprinkle grated Parmesan evenly if using.

Pan-fry

Heat 1 cup vegetable oil in a large heavy skillet (cast iron preferred) over medium-high heat until shimmering but not smoking (about 350–375°F if using a thermometer). Add potatoes in a single layer, working in batches if necessary to avoid crowding. Fry 3–4 minutes per side until deeply golden and crisp. Use tongs or a spatula to flip carefully. If oil splatters, reduce heat slightly.

Finish and season

Transfer fried potatoes to a paper-towel-lined tray to drain. Immediately sprinkle with the reserved chopped parsley and a small pinch of additional salt to taste. For extra richness, dot with a small pat of butter while hot.

Plate two chicken thighs per person with a generous portion of smashed potatoes. Garnish with lemon wedges and parsley sprigs. Squeeze lemon over chicken just before eating to brighten flavors.