Mix 1 tbsp of the spice mix, paprika, Lemon juice, Worcestershire sauce, olive oil, 1/4 cup sherry wine, 1 clove garlic pressed and salt into a large bowl or container. Marinate the chicken for at least two hours.

Preheat oven to 350 degrees.

In a large, deep oven safe frying pan (big enough to hold chicken thighs and potatoes or two oven safe pans if you need), sauté the garlic in about 2 tbsp olive oil over medium high heat for about 1 minute. Add the potato wedges and season with a pinch of salt and pepper and generously with the rest of herbs and spices and more paprika. Continue to sauté for about 2 minutes until potatoes begin to brown.

Place the chicken thighs skin side down in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.

Add the marinade, an additional cup of sherry wine, sherry or red wine vinegar, butter and chicken broth and let the liquid come to a simmer.

Place in the oven for about 45 minutes until the chicken is cooked through.

Broil the chicken thighs and potatoes for about 4-6 minutes to get them crispy. Chicken may crisp sooner than potatoes, so be prepared to take out chicken first so it doesn't burn

Serve it with the sauce from the pan.