Begin by generously seasoning the boneless, skinless chicken thighs with salt, pepper, dried thyme, and rosemary, ensuring each piece is evenly coated. Allow the seasoned chicken to sit for about 10 minutes.

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat until it shimmers.

Carefully add the seasoned chicken thighs to the hot skillet and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from skillet.

Lower the heat to medium and add unsalted butter to the skillet. Allow the butter to melt and stir in the minced garlic. Sauté until fragrant.

Toss halved baby potatoes into the skillet with garlic butter, seasoning with salt and pepper. Cook for 10-15 minutes, stirring occasionally, until tender and golden brown.

Return the chicken thighs to the skillet, coating everything in garlic butter. Squeeze fresh lemon juice over the dish and simmer for about 5 minutes.

Plate your dish and finish with a sprinkle of fresh parsley and serve hot with lemon wedges.