Preheat oven to 400°F (200°C).
Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and thyme.
In a large mixing bowl, toss potatoes with olive oil, garlic, and a pinch of salt and pepper.
Arrange chicken thighs and potatoes on a large baking sheet in a single layer.
Roast for 40–45 minutes until chicken is golden brown with crispy skin and potatoes are fork-tender.
Garnish with fresh parsley before serving.