Pat the chicken dry with paper towels. Season both sides with salt, pepper, paprika, onion powder, thyme, and oregano. Let the chicken rest for ten minutes so the flavors can soak into the meat.

Wash the baby potatoes well and cut them into halves. Place them in a bowl with olive oil, salt, pepper, and a little paprika. Toss everything until every potato is coated evenly.

Place a large skillet over medium-high heat. Add one tablespoon of butter with the olive oil. Wait until the butter melts completely and starts bubbling before adding the chicken to the pan.

Place the chicken in the hot pan. Cook each side for about six minutes until golden brown. Remove the chicken and place it on a clean plate while cooking the potatoes.

Add the seasoned potatoes to the same skillet. Cook for about fifteen minutes. Stir every few minutes so every side becomes crispy and beautifully golden while the inside stays soft.

Reduce the heat slightly. Add the remaining butter and minced garlic to the skillet. Stir gently for one minute until the garlic becomes fragrant. Avoid burning the garlic because it can become bitter.

Return the cooked chicken to the skillet with the crispy potatoes. Spoon the garlic butter over everything. Cook together for another eight minutes until the chicken reaches a safe internal temperature and absorbs the buttery flavor.

Add fresh lemon juice over the chicken and potatoes. Sprinkle chopped parsley on top for fresh color and flavor. Serve immediately while everything is hot, crispy, juicy, and delicious.