Slice the potatoes: Peel the skin, then slice the potatoes lengthwise into thick wedges. Gather the wedges, stack them up, and cut them crosswise into medium-sized cubes.

Chop the parsley: Gather the leaves and thinly slice them. Rock the knife over the cut pile a few times until the pieces are finely chopped.

Season the chicken: Dry rub 1 tsp paprika, 1/2 tsp garlic powder, and 3/4 tsp salt onto 26 oz bone-in chicken thighs until fully covered.

Roast the potatoes: Preheat the oven to 425 °F. On a baking sheet lined with parchment paper, spread out 24 oz potatoes and bake in the middle rack of the oven for 20 - 25 minutes.

Pan-fry the chicken thighs: In a pan over medium heat, add 2 tbsp olive oil and wait for it to heat up (but not smoking). Then, add the seasoned chicken thighs and cook the chicken for around 5 - 7 minutes on each side. 

Make the pan sauce: Remove the chicken thighs from the pan but leave the dark yellow pan sauce; add 2 tbsp unsalted butter and wait for it to melt.

Add other ingredients: Then, add 1/2 cup water, 1/2 tbsp all-purpose flour, and 3 tbsp heavy cream and stir until the texture slightly thickens and the color turns pale yellow.

Roast the green beans: On the same baking sheet that roasted the potatoes, add 8 oz green beans and put them back in the oven. Roast at 425 °F for 10 minutes.

Garnish and serve: Transfer the pan-fried chicken thighs onto serving plates along with the roasted potatoes and green beans. Add some pan sauce in the corner, garnish with 2 tbsp parsley, and serve hot.