Cut the potato into cubes: Peel off the skin, cut the potato into slices, cut the slices into fingers, and cut the fingers into cubes.

Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.

Slice the onion: Half the onion lengthwise and slice off the root and head. Grip the half by the side and make 1/8" slices across the half.

Finely chop the parsley.

Microwave the potato: Add 24 oz potatoes to a microwave-safe bowl, cover with plastic wrap, then microwave for 10 minutes.

Season the chicken: In a large bowl/ plate, add 24 oz skinless bone-in chicken thighs, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp paprika, 1 tsp cajun seasoning, and 1/2 tsp garlic powder. Dry-rub the seasonings onto the meat to coat evenly.

Pan-sear the chicken: In a skillet over medium heat, add 1 tbsp olive oil. When the oil is hot and ready, add in the seasoned chicken and pan-sear both sides for a total of 5 minutes. Remove from the heat and set aside on another plate.

Sauté the garlic: In the same skillet, add 1 tbsp olive oil and then 1 tbsp garlic. Stir well for 30 seconds.

Add the mushrooms, red onion, and thyme: Add 12 oz white mushrooms, 6 oz red onion, and 1 tsp thyme. Stir well for 1 minute, then remove from the heat.

Bake the chicken: Add the chicken back in the same skillet. Place the skillet in a preheated oven and bake at 425 °F for 25 minutes.

Make crushed potato: Add 2 tbsp butter, 1/4 tsp salt, and 1 tbsp parsley to the microwaved potatoes. Crush with a fork until it reaches a desired consistency.

Garnish and serve: Take out the chicken and sprinkle 1 tbsp parsley on top of it, then serve with crushed potatoes.