Heat a deep pan and add 50 g of butter. Season 4 chicken thighs with salt and butter and place into the pan. Cook for 7 minutes until golden brown on both sides.
Then, add 500 g of unpeeled red potatoes into the pan, along with 8 slices of lemon. Then, add 2 cloves of sliced garlic and 3 g of crushed red pepper. Season it with salt. Then, add 300 ml of water. Cook for 10 minutes with the lid on. Then, remove the lid and cook for more 10 minutes.
Serve this dish with some fresh chopped parsley on top.