Preheat and prep: Heat the oven to 400°F (200°C). Pat the chicken dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.

Toss the potatoes: In a bowl, combine potatoes, onion slices, half the thyme and rosemary, a pinch of salt and pepper, and 1 tablespoon olive oil. Toss until evenly coated.

Sear the chicken: In a large oven-safe skillet or Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high. Place chicken skin-side down and sear 4–5 minutes until deeply golden and crisp. Flip and cook 2 minutes on the second side. Transfer chicken to a plate.

Build the base: Add 1 tablespoon butter to the pan. Stir in the onions and potatoes. Cook 3–4 minutes, scraping up browned bits. Stir in the minced garlic and cook 30 seconds until fragrant.

Roast: Nestle the chicken on top, skin-side up. Transfer the skillet to the oven and roast 25–35 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C). Remove chicken and potatoes to a platter and tent with foil.

Start the gravy: Place the skillet back on the stove over medium heat. Melt the remaining 2 tablespoons butter. Sprinkle in the flour and whisk to form a roux. Cook 1–2 minutes until lightly golden and no raw flour smell remains.

Whisk in broth: Slowly pour in the chicken broth while whisking to prevent lumps. Add the remaining thyme and rosemary, the bay leaf if using, and a pinch of salt and pepper.

Simmer to thicken: Bring to a gentle simmer and cook 4–6 minutes, whisking often, until the gravy thickens to a silky consistency. For extra richness, whisk in a splash of cream or a teaspoon of Dijon. Adjust seasoning to taste.

Serve: Discard the bay leaf. Plate the chicken and potatoes, then ladle the hot gravy over the top. Garnish with chopped parsley if you like. Serve with a green salad or steamed veggies.