1 tablespoon dried rosemary 1 ½ teaspoons dried thyme 1 teaspoon dried basil 1 teaspoon ground pepper ½ teaspoon paprika 2 pounds bone-in, skin-on chicken thighs (4 pieces) 1 teaspoon salt, divided 2 tablespoons olive oil, divided 24 ounces baby Yukon Gold potatoes, sliced 1/4-inch thick 2 large cloves garlic, thinly sliced 1 medium lemon, cut into wedges
STEP-1
Preheat oven to 400°F. Heat a large cast-iron skillet over medium-high heat for 5 minutes. Stir together rosemary, thyme, basil, pepper and paprika in a small bowl. Pat chicken dry and sprinkle evenly with 1/4 teaspoon salt and 1 tablespoon of the spice mixture.
STEP-2
Add 1 tablespoon oil to the hot skillet; swirl to coat (use caution as the handle will be hot). Add the chicken, skin-side down; cook over medium-high heat, undisturbed, until golden brown and crisp on the bottom, 5 to 6 minutes.
STEP-3
Flip and cook until lightly browned on the other side, about 2 minutes. Transfer to a plate. Meanwhile, toss together potatoes, garlic and the remaining 3/4 teaspoon salt, 1 tablespoon oil and remaining spice mix in a large bowl.
STEP-4
Spread evenly in the hot skillet. Arrange the chicken, skin-side up, on top of the potato mixture. Bake until a thermometer inserted into the thickest portion of the chicken (not touching the bone) registers 170°F and the potatoes are tender, about 25 minutes.
STEP-5
Remove from oven; let rest for 5 minutes. Serve with lemon wedges.