Creating this dish is as easy as pie — or should I say, as easy as apple crumble, which was my first baking triumph at the tender age of ten. Here’s how to make it:

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.
3. Season the chicken thighs with salt, pepper, paprika, thyme, and rosemary.
4. Place the chicken thighs skin-side down in the pot and sear until golden brown, about 5 minutes per side. Remove and set aside.
5. Add garlic to the pot and sauté for 1 minute until fragrant.
6. Add lemon slices and baby potatoes, stirring to coat them in the garlic oil.
7. Pour in the chicken broth and white wine, if using, scraping up any browned bits from the bottom.
8. Return the chicken thighs to the pot, skin-side up, nestled among the potatoes.
9. Transfer the pot to the oven and bake uncovered for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
10. Garnish with fresh parsley before serving.

Remember, as my mum would say, “A watched pot never boils, but a loved dish always shines.” So take a moment to savor the process, and you’ll be rewarded with a meal that sings.