Preheat the oven to 180°C/356°F.
Salsa verde time. Grab a bowl. Add a large handful of finely chopped parsley and tarragon leaves (remove the stalks), anchovies, shallots and roughly chopped capers. Stir together with red wine vinegar, 6 tbsps of olive oil, a crack of pepper and a pinch of salt. Set aside.
Whack your baby potatoes onto a baking tray, drizzle over a large glug of olive oil and season generously. Massage together and roast for 50 minutes.
Meanwhile, prepare your bricks. Wrap up 2 bricks in foil, making sure that the whole brick is covered.
Debone the chicken and cut away any excess fatty pieces. When all the chicken is ready, add into a bowl with a glug of olive oil, salt and pepper. Massage together.
Heat up a non-stick frying pan without any oil and flatten the chicken thighs into the pan skin-side down. Place your foiled bricks on top of the chicken and leave for about 10 minutes. Remove the brick and flip the chicken. The skin side will have become golden and crispy. Leave for a couple more minutes then remove from the pan once cooked through.
Serve up your crispy chicken with salty potatoes and a drizzle of your salsa verde dressing.