1. Preheat your oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 2 cloves minced garlic, 1/2 tsp salt, and a pinch of black pepper. Rub the chicken thighs with the remaining tablespoon of olive oil, the rest of the garlic, salt, pepper, paprika, and thyme.

2. In an oven-safe skillet or cast iron pan over medium-high heat, sear the chicken thighs skin-side down for 3-4 minutes until golden. Flip and sear for 2 more minutes, then remove temporarily.

3. Add the seasoned potatoes to the skillet. Nestle the chicken thighs back on top. Transfer the skillet to the oven and roast for 35-40 minutes, until chicken reaches 165°F and potatoes are fork-tender.

4. While the chicken roasts, melt butter in a small saucepan over medium heat. Stir in the grated parmesan until smooth. Remove from heat and spoon the sauce over the cooked chicken and potatoes.

5. Sprinkle fresh parsley over everything just before serving. Serve hot, spooning extra sauce from the pan over the top.