Scrub the baby potatoes and halve them, quartering any larger potatoes. For the most even timing, parboil them in salted water for about 8 minutes, then drain very well.

Toss the chicken pieces with paprika, Italian seasoning, onion powder, salt, and black pepper until evenly coated.

Heat a large heavy skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, then cook the potatoes cut-side down for 8–10 minutes, turning occasionally, until browned and nearly tender; transfer them to a plate.

Add another tablespoon of butter to the skillet. Arrange the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until browned and cooked through to 165°F (74°C); transfer it to the plate if the pan becomes crowded.

Reduce the heat to medium and add the remaining tablespoon of butter with the minced garlic. Cook for 30–60 seconds, stirring often, just until fragrant and not dark brown.

Return the chicken and potatoes to the skillet and pour in the chicken broth. Scrape up the browned bits from the bottom, then simmer for 3–5 minutes until the broth reduces slightly and the potatoes are completely tender.

Finish with chopped parsley and serve hot with optional lemon wedges. Spoon the garlic-butter sauce over each portion before serving.