Preheat your oven to 425°F (220°C). Lightly pat the chicken thighs dry with paper towels; this helps the skin get crispy.

In a large rimmed baking sheet, toss the halved potatoes with 1 tablespoon of olive oil, a pinch of salt, and 1/2 teaspoon each of salt and pepper. Spread them into an even layer and place the sheet in the oven to start roasting for about 10 minutes.

While the potatoes begin to roast, prepare the chicken. In a small bowl, mix the minced garlic, remaining 1 tablespoon olive oil, thyme, rosemary, paprika, salt, and pepper to form a paste-like coating.

Pat the chicken dry again if needed, then rub the herb mixture all over the chicken thighs, making sure to get under the skin where possible for extra flavor.

Remove the sheet from the oven after the potatoes have started to soften. Nestle the seasoned chicken thighs on the sheet among the potatoes, skin-side up. Return to the oven.

Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. If you like extra crisp skin, switch the oven to broil for 1–2 minutes at the end, watching carefully.

Remove from the oven, drizzle with lemon juice, and scatter chopped parsley over the top. Let rest 5 minutes before serving.

Serve hot straight from the pan. Enjoy the cozy aroma of garlic, herbs, and roasted potatoes with a simple green salad on the side if you like.