For the Chicken:

• 4 pounds bone-in, skin-on chicken thighs (about 8–10 pieces)
• 1 tablespoon olive oil
• 1 tablespoon minced garlic (approximately 3–4 cloves)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian herbs (oregano, basil, and thyme blend)
• 1 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (for garnish)

For the Potatoes:

• 3 pounds baby potatoes (about 2 pounds halved and 1 pound quartered)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional for a hint of heat)

Optional Add-ins and Variations:

• 1 cup cherry tomatoes (halved) for added freshness and color
• 1 cup green beans, trimmed, for a crunchy vegetable side
• 1 teaspoon lemon zest, for a citrusy twist
• 1/2 cup of sliced bell peppers, which can add sweetness and flavor
• For a richer flavor, substitute the Parmesan with Pecorino Romano cheese.

Suggested Seasonings:

• Fresh rosemary or thyme sprigs, added during cooking for aromatic flavor.
• For a savory kick, consider incorporating some Dijon mustard into the chicken rub.
• A splash of balsamic vinegar can enhance the overall taste profile of the dish.