Preheat your oven to 400°F (200°C).

Season the chicken: Pat the chicken thighs dry, then sprinkle both sides with salt and pepper.

Make the marinade: In a mixing bowl, stir together the minced garlic, olive oil, dried herbs, and lemon juice. Add the chicken and toss until each piece is well coated.

Prep the potatoes: Rinse the baby potatoes, slice them in half, and add them to the same bowl. Mix everything together so the potatoes pick up that delicious seasoning.

Assemble the sheet pan: Lightly grease a baking sheet with olive oil. Arrange the chicken on one side and the potatoes on the other.

Add Parmesan: Sprinkle grated Parmesan over both the chicken and the potatoes for a golden, flavorful finish.

Bake for 25–30 minutes, flipping the chicken and giving the potatoes a quick stir halfway through.

Check for doneness: The chicken should reach an internal temperature of 165°F (75°C) and the potatoes should be fork-tender.

Let everything rest for 5 minutes, then garnish with fresh parsley before serving.