Preheat your oven to 425°F (220°C). Wash and dry the chicken thighs and potatoes. Cut the potatoes into even wedges to ensure they cook uniformly. Mince the garlic cloves, zest the lemon, and squeeze out the juice.
In a large bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the chicken thighs and toss well to coat. Let them marinate while you prepare the potatoes, or for up to 30 minutes for extra flavor.
In another bowl, toss the potato wedges with the remaining 2 tablespoons olive oil, salt, and pepper. Make sure each wedge is coated evenly.
Place the marinated chicken thighs skin-side up on the sheet pan. Arrange the potato wedges around the chicken, making sure everything is in a single layer and not overcrowded.
Roast the chicken and potatoes in the preheated oven for about 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden. Halfway through, use tongs to flip the potatoes and baste the chicken with any pan juices to keep it moist.
Once out of the oven, sprinkle fresh chopped parsley over the chicken and potatoes for a burst of color and freshness. Serve hot and enjoy the vibrant flavors!
