In a large mixing bowl, combine the chicken thighs with sweet paprika, black pepper, and salt. Toss everything well to coat the chicken evenly with the spices, allowing it to marinate for about 10 minutes.

Quarter the small waxy potatoes into bite-sized pieces, ensuring they are all roughly the same size for even cooking. Cut the onion into wedges and mince the garlic cloves.

Juice half of the lemon and one whole orange into a separate bowl. Add the sugar, chili flakes, and the remaining salt and pepper. Stir in the dried rosemary until fully combined.

Preheat your oven to 400°F (200°C). In an ovenproof skillet, heat a drizzle of olive oil over medium-high heat. Once the oil is hot, place the chicken skin-side down into the skillet and sear for about 10 minutes until golden and crispy.

In the same skillet, add the minced garlic and quartered potatoes, stirring for about a minute. Add the onion wedges and mix everything thoroughly.

Place the chicken back into the skillet, skin-side up. Drizzle the citrus marinade over everything and bake for 20 minutes.

After 20 minutes, add the slices of lemon and orange on top of the chicken and reduce the oven temperature to 350°F (175°C). Bake for an additional 30 minutes.

Once done, remove the skillet from the oven and let it rest briefly. Serve warm and enjoy.