Preheat your oven to 425°F (220°C).
In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Mix well to create a marinade.
Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
In a large baking dish or sheet pan, arrange the halved baby potatoes. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat.
Place the marinated chicken thighs on top of the potatoes in the baking dish.
Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are tender and golden brown.
For extra crispiness, broil for an additional 2-3 minutes at the end of cooking.
Remove from the oven and let rest for 5 minutes before serving.