Heat your oven to 400°F (200°C). Use a bit of olive oil to grease the bottom and sides of a 13 x 9 inch (33 x 23 cm) baking pan.

For the potatoes: Peel one potato, cut it in half the long way, then cut each half into 3 or 4 long pieces. Do the same with all the potatoes and pat them dry with paper towels.

For the chicken: Dry the chicken thighs with paper towels to take off any extra water.

For the sauce: In a big bowl, mix olive oil, salt, paprika, thyme, black pepper, and lemon juice until it's all blended. Add chopped parsley and minced garlic to mix in the flavors.

Put the chicken thighs in the bowl and gently rub them with the sauce, making sure they're well coated.

Next, add the potato slices to the bowl and mix them by hand so they're covered in the sauce, too.

Place the chicken and potatoes in your greased baking pan, but don't add any leftover sauce just yet.

Toss the cherry tomatoes in the sauce bowl to coat them with any remaining sauce, then put them in the pan with the chicken and potatoes.

Bake for 40 minutes. After baking, spoon the juices from the pan over the chicken.

Let it sit for 10 minutes before serving.