Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, 2 tablespoons of olive oil, garlic powder, dried thyme, dried rosemary, paprika, salt, and black pepper. Toss well to coat the potatoes evenly.
Spread the seasoned potatoes in a single layer on a large rimmed sheet pan.
Place the sheet pan with potatoes in the oven and roast for 15 minutes.
While the potatoes begin roasting, pat the chicken breasts dry with paper towels.
In the same bowl used for the potatoes, add the chicken breasts, remaining 1 tablespoon olive oil, and minced garlic. Toss to coat the chicken evenly.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and push the potatoes to one side.
Place the chicken breasts on the empty side of the sheet pan.
Return the sheet pan to the oven and roast for an additional 20 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 let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and potatoes before serving.