1-First, preheat your oven to 400°F (204°C) to ensure even cooking. Dry the 6 chicken thighs and 1 pound of halved baby potatoes with paper towels to avoid sogginess, then arrange them in a 9×13-inch baking dish, making sure not to place potatoes on top of the chicken for crisp results.

2-Next, mix the marinade with ¼ cup olive oil, 2 tablespoons balsamic vinegar, 4 minced garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ¼ teaspoon coriander, plus salt and black pepper to taste. Drizzle it evenly over the chicken and potatoes, using your hands to coat everything thoroughly for maximum flavor.

3-Then, bake uncovered for 50 to 60 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. For extra crispy skin, broil the chicken for an additional 3 to 5 minutes. Finally, let the chicken rest for 5 minutes before serving, and garnish with freshly chopped parsley for a fresh touch.