Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby red potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, dried thyme, and dried rosemary. Toss well to coat the potatoes evenly.
Spread the seasoned potatoes evenly on a large rimmed baking sheet.
In the same bowl, add the chicken thighs, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, and minced garlic. Rub the seasoning evenly over the chicken pieces.
Place the chicken thighs skin-side up on the baking sheet among the potatoes, ensuring they are spaced apart for even cooking.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the chicken and potatoes.
Let the dish rest for 5 minutes before serving.