Preheat and prep. Set your oven to 400°F (200°C). Pat the chicken dry with paper towels. Season both sides with salt, pepper, paprika, and thyme (or Italian seasoning). Toss the halved potatoes with a drizzle of olive oil, salt, and pepper.

Sear the chicken. Heat a large oven-safe skillet (cast iron works best) over medium-high heat. Add 1 tablespoon olive oil. Place chicken skin-side down and sear until the skin is deeply golden and crisp, about 5–7 minutes. Flip and cook the other side for 2–3 minutes. Transfer chicken to a plate.

Brown the potatoes. In the same skillet, add 1 tablespoon butter. Add the potatoes cut-side down. Let them sit undisturbed for 3–4 minutes to get color, then stir and cook another 2–3 minutes. They don’t need to be cooked through yet—just bronzed.

Build the sauce base. Push potatoes to the edges of the pan. Lower heat to medium. Add remaining 3 tablespoons butter to the center. Once melted, stir in minced garlic and cook 30–60 seconds until fragrant (don’t let it brown). Add honey, chicken broth, lemon juice, and soy sauce. Stir to combine and scrape up any browned bits.

Return chicken and arrange. Nestle the chicken pieces back in, skin-side up. Spoon some sauce over the potatoes, keeping the chicken skin mostly exposed so it stays crisp. Sprinkle a pinch of red pepper flakes if using.

Roast until done. Transfer the skillet to the oven. Roast 18–25 minutes, depending on the size of the chicken. Thighs should reach an internal temperature of 175°F for tenderness; breasts should reach 165°F. Potatoes should be fork-tender.

Finish and rest. Remove the skillet and let the chicken rest 5 minutes. Taste the sauce and adjust with salt, pepper, or a squeeze of lemon. If you want it thicker, simmer on the stove for 2–3 minutes to reduce slightly.

Garnish and serve. Sprinkle with chopped parsley. Spoon the glossy honey-garlic-butter over the chicken and potatoes. Serve right from the pan.