Preheat your oven to 400°F (200°C). If your baby potatoes are larger than 1.5 inches, go ahead and halve or quarter them so they cook evenly. Mince your garlic and destem and roughly chop the rosemary and thyme leaves. Slice the lemon into thin rounds.

Pat the chicken thighs very dry with paper towels. This is key for crispy skin! Season them generously all over with salt and freshly ground black pepper.

In a large mixing bowl, combine the prepared potatoes, minced garlic, chopped rosemary, thyme, olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss everything together really well to ensure the potatoes are evenly coated.

Spread the seasoned potatoes and herbs in a single layer on a large baking sheet. Nestle the seasoned chicken thighs among the potatoes, skin-side up. Distribute the lemon slices evenly across the pan.

Roast in the preheated oven for 20-25 minutes, until the chicken skin is starting to brown and the potatoes are beginning to soften.

Carefully remove the baking sheet from the oven. Flip the chicken thighs over (this helps the fat render and crisp the skin evenly) and give the potatoes a good toss. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the potatoes are tender and golden brown.

Remove the baking sheet from the oven and let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices in the chicken to redistribute, keeping it extra tender. Serve hot.