Prep & Season Chicken: Pat chicken thighs thoroughly dry with paper towels to ensure crispy skin. In a small bowl, combine smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rub the seasoning evenly all over the chicken thighs on both sides.

Sear Chicken Thighs: Heat 1 tablespoon of olive oil in a 12-inch heavy cast iron or stainless steel skillet over medium-high heat. Place chicken thighs skin-side down in the hot skillet. Sear undisturbed for 6 to 8 minutes until the skin is deep golden brown and crispy. Flip and sear the second side for 3 minutes. Transfer chicken to a warm plate and set aside.

Brown the Potatoes: Pour off all but 2 tablespoons of rendered chicken fat from the skillet. Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat. Add halved baby potatoes cut-side down, seasoned with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear for 5 to 6 minutes undisturbed until the cut sides develop a deep golden crust.

Bloom Garlic & Herbs: Add the smashed garlic cloves, chopped fresh rosemary, and thyme leaves directly into the skillet with the potatoes. Sauté for 60 seconds until fragrant, stirring the garlic into the foaming herb butter without letting it burn.

Simmer & Cook Through: Pour chicken bone broth around the potatoes, scraping up any rich browned fond from the bottom of the skillet. Nestle the seared chicken thighs skin-side up on top of the potatoes (keeping the skin above the liquid to preserve crispness). Cover the skillet partially and simmer over medium-low heat for 15 minutes, until potatoes are fork-tender and chicken reaches an internal temperature of 165°F (74°C).

Rest & Serve: Remove skillet from heat. Drizzle fresh lemon juice over the potatoes and spoon glistening pan juices over the chicken. Let rest in the skillet for 5 minutes before garnishing with fresh chopped parsley and serving warm.