Preheat your oven to 400°F (200°C). Pat the chicken breasts completely dry with paper towels - this is crucial for getting that golden brown crust. Cut your baby potatoes into similar-sized pieces, either halved or quartered depending on their size. Mince your garlic fresh (or use quality jarred garlic if you're in a rush). Line a large sheet pan with parchment paper for easy cleanup.

In a small bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, and thyme. Mix well until everything is combined and you can smell that amazing garlic aroma. Stir in half of your parmesan cheese into this mixture - it'll create an incredible flavor base.

Toss your potato pieces in half of the garlic butter mixture until they're completely coated. Spread them cut-side down on one half of your sheet pan - this ensures crispy, golden edges. Season your chicken breasts generously on both sides with the garlic powder, onion powder, salt, pepper, and paprika. Place them on the other half of the sheet pan, making sure to leave at least an inch of space between each piece. Brush the remaining garlic butter mixture generously over the chicken breasts. Sprinkle the remaining parmesan cheese over both the chicken and potatoes.

Slide your sheet pan into the preheated 400°F oven. Set a timer for 25 minutes and resist the urge to keep opening the oven door. At the 25-minute mark, check your chicken's internal temperature with a meat thermometer - you're looking for exactly 165°F in the thickest part of the chicken breast. Your potatoes should be golden brown and fork-tender by now. If the chicken hasn't reached 165°F yet, give it another 5-10 minutes. Once done, let everything rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve immediately while everything is hot and crispy!