Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Toss to coat evenly.
Arrange the potatoes on a large rimmed baking sheet or ovenproof skillet in a single layer.
In the same bowl, add the chicken thighs. Drizzle with the remaining 1 tablespoon of olive oil, and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme. Rub the seasoning evenly over the chicken.
Place the chicken thighs skin-side up on top of the potatoes on the baking sheet.
Roast in the preheated oven for 20 minutes.
While the chicken and potatoes roast, in a medium bowl, combine the sliced red bell pepper, yellow bell pepper, red onion wedges, and minced garlic.
After 20 minutes, remove the baking sheet from the oven and scatter the vegetable mixture around the chicken and potatoes.
Return to the oven and roast for an additional 15 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove from the oven and sprinkle the chopped fresh parsley over the chicken and vegetables.
Let rest for 5 minutes before serving.