Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Lightly grease a large, rimmed baking sheet or roasting tin.

Season the Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried oregano. Make sure they are evenly coated.

First Roast for Potatoes: Spread the seasoned potatoes in a single layer on your prepared baking sheet. Roast for 15-20 minutes, until they are just beginning to soften and turn golden at the edges.

Prepare the Chicken: While the potatoes are roasting, pat the chicken thighs completely dry with paper towels. Season both sides generously with the remaining salt and pepper.

Make the Sauce: In a small bowl, whisk together the melted butter, minced garlic, grated Parmesan, and chopped fresh parsley. If you're using them, stir in the red pepper flakes now.

Coat the Chicken: Place the seasoned chicken thighs in a bowl and pour about two-thirds of the garlic parmesan butter over them. Use your hands or tongs to ensure each piece is thoroughly coated. What works best for me is to lift the skin slightly and get some of the butter mixture underneath.

Combine and Roast: Remove the baking sheet from the oven. Push the potatoes to the sides to make space in the centre and arrange the chicken thighs, skin-side up. Drizzle any remaining garlic butter from the chicken bowl over the potatoes.

Final Roast: Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the skin is golden and crisp. The internal temperature of the chicken should reach 74°C on a meat thermometer, as recommended by the Food Standards Agency (FSA). The potatoes should be tender and nicely browned.

Serve: Let it rest for 5 minutes before serving. Garnish with a little extra fresh parsley and a final sprinkle of Parmesan cheese.