Preheat the oven to 425°F (220°C).
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and the minced garlic until evenly coated.
Spread the potatoes in a single layer on a large rimmed sheet pan.
Roast the potatoes in the preheated oven for 15 minutes.
While the potatoes roast, pat the chicken breasts dry with paper towels.
In a small bowl, mix the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, paprika, and the remaining dried thyme and rosemary.
Brush the chicken breasts evenly with the seasoned olive oil mixture.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and stir the potatoes.
Place the chicken breasts on the sheet pan among the potatoes.
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.
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.