Crispy Smashed Potatoes with Garlic-Herb Chicken Thighs

From the garden

• 2 lb small yellow or red potatoes, scrubbed, skins on
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

From the pantry

• 1½ lb boneless, skinless chicken thighs
• 3 tbsp butter
• 3 tbsp olive oil
• 1 tsp smoked paprika
• salt — to taste
• black pepper

1. Cover the potatoes with well-salted cold water, bring to a boil, and simmer 15–18 minutes until a fork slides in with no resistance. Drain and let them steam dry 5 minutes. Meanwhile, heat the oven to 450°F.
2. Oil a rimmed sheet pan, space the potatoes out, and press each one to about 1/2 inch thick with the bottom of a glass or measuring cup — ragged edges are good, they crisp best. Brush with olive oil, season with salt and pepper, and roast 25–30 minutes until deeply browned and crackling at the edges.
3. While the potatoes roast, pat the chicken thighs dry and season with the smoked paprika, salt, and pepper. Sear in a skillet over medium-high heat with a film of olive oil, 5–6 minutes per side, until well browned and cooked through to 165°F. Rest on a cutting board.
4. Off the heat, melt the butter in the same skillet, stir in the garlic, and let it sizzle in the residual heat 30–60 seconds until fragrant but not browned. Stir in the parsley.
5. Slice the chicken, pile it alongside the smashed potatoes, and spoon the garlic-parsley butter over everything while it's hot.