Preheat oven to 425°F (220°C). Line an extra-large rimmed baking sheet with parchment paper for easy cleanup.

In a medium glass bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, fresh thyme, smoked paprika, onion powder, kosher salt, and black pepper until emulsified.

Pat chicken thighs thoroughly dry with paper towels—dry skin guarantees crackling crispiness. Place halved baby potatoes in a bowl, drizzle with 2 tablespoons of the marinade, and toss to coat.

Pour the remaining marinade over the chicken thighs, rubbing it beneath and over the skin. Arrange chicken thighs skin-side up on the prepared baking sheet. Scatter potatoes cut-side down around the chicken. Tuck fresh lemon slices between the pieces.

Roast on the middle oven rack for 35 to 40 minutes, until chicken skin is deeply golden brown and crackling, and potatoes are fork-tender with crispy edges (internal chicken temperature 175°F / 79°C for succulent dark meat).

Rest for 5 minutes to let juices redistribute. Spoon pan drippings over the potatoes, garnish with fresh parsley, and serve hot right off the pan!