Preheat the oven to 425°F (220°C).
In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, garlic powder, dried thyme, dried rosemary, paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
Spread the potatoes in a single layer on a large baking sheet. Roast in the preheated oven for 20 minutes.
While the potatoes begin roasting, pat the chicken breasts dry with paper towels.
Rub the chicken breasts with the remaining 1 tablespoon olive oil, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and push the potatoes to one side.
Place the chicken breasts on the empty side of the baking sheet.
Return the baking sheet to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Remove from the oven and let the chicken rest for 5 minutes before serving.
Garnish with chopped fresh parsley if desired and serve hot.