Put the halved baby potatoes in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 5–6 minutes until just fork-tender. Drain well and pat dry — this head start is the whole 30-minute trick. Meanwhile, pat the chicken pieces dry and season with 1 teaspoon salt, 1/2 teaspoon pepper, and the paprika.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer — work in two batches if the pan is crowded, since crowding steams instead of crisps — and cook undisturbed 2–3 minutes per side until golden and cooked through. Remove to a plate.

Add the remaining 1 tablespoon olive oil to the same skillet. Add the drained potatoes cut-side down, season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook undisturbed 3–4 minutes until deeply golden and crisp on the cut side.

Reduce the heat to medium. Push the potatoes to the edges of the pan and add the butter. When it foams, stir in the garlic, rosemary, thyme, and red pepper flakes (if using); cook 1 minute until fragrant but not browned.

Return the chicken (and any juices on the plate) to the skillet. Toss everything in the garlic herb butter until the bites are glossy, about 1–2 minutes. Squeeze the lemon half over the top.

Shower with parsley, verify one chicken piece reads 165°F internally, and serve straight from the skillet with lemon wedges and crusty bread for the buttery pan drippings.