Preheat your oven to 400°F (200°C). This temperature ensures the chicken skin gets deliciously crispy while the potatoes cook through perfectly.
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper. Mix well to create a flavorful marinade.
Add the chicken thighs and halved potatoes to the bowl, tossing everything together until well coated with the marinade. My abuela taught me that using your hands to mix not only ensures even coating but also lets you connect with the food.
Transfer the chicken and potatoes to a large baking dish or sheet pan, arranging the chicken skin-side up. This helps the skin crisp up beautifully.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are golden and tender. The internal temperature of the chicken should reach 165°F (75°C).
Once cooked, remove from the oven and let it rest for a few minutes. Garnish with lemon slices and fresh parsley before serving. In my family, garnishing was like the final brushstroke on a painting—always adding a touch of vibrancy and freshness.