Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Toss to coat evenly.
Spread the seasoned potatoes in a single layer on a large rimmed baking sheet or ovenproof skillet.
In the same bowl, add the chicken thighs. Drizzle with the remaining 2 tablespoons of olive oil, the remaining minced garlic, paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Toss well to coat the chicken evenly.
Place the chicken thighs skin-side up on top of the potatoes, spacing them evenly.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
If desired, switch the oven to broil and broil for 2 to 3 minutes to crisp the chicken skin further, watching carefully to avoid burning.
Remove from the oven and sprinkle with chopped fresh parsley before serving.