Step 1: Marinate the Chicken
Pat the chicken thighs completely dry with paper towels. This is the most crucial step for crispy skin. In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, smoked paprika, thyme, rosemary, 1 teaspoon salt, ½ teaspoon pepper, and garlic powder (if using). Add the chicken thighs and toss to coat thoroughly. Let marinate at room temperature for 20-30 minutes while you prep the potatoes and preheat the oven.

Step 2: Prepare the Potatoes and Garlic
Preheat your oven to 425°F (220°C). On a large, rimmed baking sheet, toss the halved baby potatoes and unpeeled garlic cloves with the remaining 1 tablespoon of olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread them out in an even layer.

Step 3: Sear the Chicken (Optional but Recommended)
For extra-crispy skin, heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down (no extra oil needed). Sear for 4-5 minutes until the skin is deeply golden brown and releases easily from the pan. If you don’t have an oven-safe skillet, you can skip this step and proceed to roasting.

Step 4: Arrange on the Sheet Pan
If you seared the chicken, transfer the thighs skin-side up to the baking sheet, nestling them among the potatoes and garlic. If you skipped searing, simply place the marinated chicken thighs skin-side up directly on the baking sheet with the potatoes. Ensure the chicken is not crowded and the potatoes are in a single layer for even roasting.

Step 5: Roast to Perfection
Place the baking sheet in the preheated oven. Roast for 35-45 minutes, or until the chicken skin is deeply golden brown and crispy, the chicken is cooked through (internal temperature of 175°F/80°C for thighs), and the potatoes are tender and caramelized around the edges.

Step 6: Rest and Garnish
Remove the pan from the oven. Transfer the chicken to a plate and tent loosely with foil. Let everything rest for 5-10 minutes. This allows the chicken juices to redistribute and the potatoes to crisp up a bit more.

Step 7: Serve
Arrange the chicken and potatoes on a serving platter. Squeeze the soft, roasted garlic cloves out of their skins onto the platter or directly onto individual plates—they are a spreadable condiment. Garnish everything with fresh chopped parsley. Serve with optional lemon wedges for a bright squeeze over the top