1. Preheat your oven to 400°F (200°C).

2. Heat olive oil in a large oven-safe skillet over medium-high heat.

3. Season chicken thighs with salt, pepper, and paprika.

4. Sear chicken on both sides until golden brown, 3–4 minutes per side. Remove and set aside.

5. In the same skillet, place halved baby potatoes cut-side down. Cook for 3–4 minutes until golden.

6. Return chicken to the pan, nestling it among the potatoes.

7. Transfer the skillet to the oven and roast for 20–25 minutes, or until chicken is cooked through and potatoes are tender.

8. Meanwhile, melt butter in a small saucepan over medium heat.

9. Add garlic and sauté for 1 minute until fragrant.

10. Stir in heavy cream, bring to a simmer, then add parmesan.

11. Whisk until cheese is melted and sauce is creamy. Season with salt and pepper to taste.

12. Remove skillet from the oven and pour the sauce over the chicken and potatoes.

13. Sprinkle with chopped parsley and extra parmesan, if desired.

14. Serve hot and enjoy!