1 1/2 lbs chicken thighs

salt

ground black pepper

1/2 teaspoon smoked paprika

1 1/2 tablespoons lemon juice

1 tablespoon chopped parsley leaves

2 tablespoons olive oil

4 cloves garlic minced

4 oz red onion half an onion, sliced

8 oz baby potatoes cut into halves

1/4 teaspoon salt or to taste

1 teaspoon brown sugar

Preheat oven to 400°F

Rinse the chicken thighs with cold water, and pat dry with paper towels. Season the chicken thighs with salt, pepper, and paprika, on both sides of the chicken. Transfer the chicken to a big bowl, and add the lemon juice and parsley to the chicken.

Heat up a skillet and add a little oil. Pan-sear both sides of the chicken until nicely browned (but not cooked through). Dish out and set aside. Add the remaining oil to the skillet, and saute the garlic and onions until the onion is slightly softened.

Add the potatoes, salt, and brown sugar, and stir to combine well. Transfer the chicken (and the juice that seeps out) into the skillet, and arrange it in between the potatoes and onions.

Bake the chicken and potatoes in the lower third of the oven for 30-40 minutes, or until the potatoes are cooked through. Serve immediately.

Notes

If the surface of the chicken gets too dark, cover it with an aluminum sheet while baking.

*adapted from https://rasamalaysia.com/