Preheat your oven to 425°F (220°C).

Toss the halved baby potatoes, sliced red onion, cherry tomatoes, and smashed garlic with olive oil on a large baking sheet.

Mix together the oregano, thyme, paprika, garlic powder, onion powder, salt, black pepper, and lemon zest in a small bowl.

Rub the seasoning mixture generously onto the chicken thighs, then place the seasoned thighs on top of the tossed vegetables on the baking sheet.

Roast in the preheated oven for 40–45 minutes, until the chicken is crispy and golden brown, and the potatoes are tender.

Broil for an additional 2–3 minutes, if desired, to achieve that extra crispiness on the chicken's skin.

Finish your dish with a squeeze of fresh lemon juice and a sprinkle of parsley just before serving.