Bring ingredients to room temperature (10–15 minutes). Pat the chicken thighs dry with paper towels and season both sides with 1 1/2 tsp kosher salt, 1/2 tsp black pepper and the smoked paprika. Dry skin browns far better than damp skin — this is the single biggest trick for crispness.

Start the potatoes: place halved baby potatoes in a pot, cover with cold salted water (1 tsp salt), bring to a simmer and cook until fork-tender, 12–15 minutes. Starting them in cold water ensures even cooking; hot water gives unevenly cooked centers.

Cook the green beans: while potatoes simmer, blanch green beans in boiling salted water for 2 minutes, then immediately plunge into an ice bath or run under cold water. This sets their bright color and stops carryover cooking so they stay crisp-tender when finished in the pan.

Sear the chicken: heat a large ovenproof skillet (cast iron is ideal) over medium-high heat until shimmering. Add 1 tbsp olive oil and place the chicken thighs skin-side down, pressing gently so the skin makes full contact. Sear without moving 6–8 minutes until the skin is deep golden and fat has rendered. Searing on a hot pan creates the Maillard reaction — those brown bits are flavor.

Finish in the oven: flip the thighs and transfer the skillet to a 200°C/400°F oven for 12–16 minutes, or until an instant-read thermometer reads 74°C/165°F at the thickest point (avoid touching bone). The oven finishes cooking evenly without burning the skin.

Make the garlic-smashed potatoes: drain the potatoes, return briefly to the hot pot to evaporate surface moisture (this dries them for better browning). Using a potato masher or the back of a wide spoon, gently smash each potato just to flatten slightly — you want some surface area for crispness. Toss with 1 tbsp olive oil, 1 tbsp butter, half the minced garlic, 1/2 tsp salt and a pinch of pepper. Heat a large nonstick skillet over medium-high heat and brown the smashed potatoes in batches for 3–4 minutes per side until golden and crisp. Browning adds caramelized flavor and crunchy texture to contrast the tender interior.

Finish the green beans: in the skillet used for the potatoes (wipe out excess oil but keep fond), add 1 tbsp butter and the remaining minced garlic over medium-high heat. Add blanched green beans and sauté 2–3 minutes until they blister in spots and pick up the pan fond. Toss with 1 tsp lemon zest and a pinch of salt. The quick sauté warms the beans and develops savory, slightly charred flavor without overcooking them.

Rest the chicken: remove thighs from the oven and transfer to a board to rest for 5–8 minutes. Resting lets juices redistribute — cutting immediately will cause dry meat and loss of flavorful juices.

Make the pan sauce: return the skillet you roasted the chicken in to medium heat (be careful — handle will be hot). Pour off excess fat if you have more than 2 tbsp, leaving 1–2 tbsp and the browned bits (fond). Add the shallot and sauté 1–2 minutes until translucent to soften sharpness and release sweetness. Add optional white wine (or skip and add 1/4 cup extra stock) and deglaze, scraping up browned bits — these are concentrated flavor. Reduce by half, then add the chicken stock and thyme; simmer to reduce by about one-third, 3–5 minutes. Turn off heat and whisk in 2 tbsp cold butter and lemon juice to round, thicken and finish the sauce — emulsifying with cold butter gives a glossy, balanced sauce.

Adjust seasoning: taste the sauce and add remaining 1/2 tsp salt and a pinch of pepper if needed. Stir in chopped parsley for freshness and brightness. The finishing salt should feel slightly more pronounced than you’d like on its own because it will distribute over chicken and vegetables.

Plate: arrange a bed of garlic-smashed potatoes on each plate, top with a chicken thigh, spoon over 1–2 tablespoons of pan sauce, and add a portion of blistered green beans. Garnish with lemon wedges and a scatter of parsley. Serve immediately while the chicken skin is crisp and the sauce is warm.

Leftovers & reheating: store sauce and chicken separately if possible. Reheat chicken skin-side up in a 180°C/350°F oven for 8–10 minutes to restore crispness; gentle reheating prevents drying and preserves texture.