Preheat oven to 425°F
In a bow, whisk together olive oil, lemon juice, garlic cloves, thyme, salt, rosemary, and pepper.
Pour 1/4 cup of the herbs mixture on the chicken pieces and rub until all pieces are well-coated. Refrigerate for 30 minutes. Cover the remaining marinade and refrigerate.
After 30 minutes, drain the chicken pieces and discard the marinade. Arrange them on a baking sheet pan. If you have the small quarter sheet pan, arrange the 6 pieces thighs on 1 pan and the 6 pieces drumsticks on the other pan.
Arrange the potatoes in an even layer among the chicken pieces. Drizzle the remaining marinade on the chicken and potatoes and arrange the lemon slices on top.
Bake for 40 to 45 minutes or until the potatoes are tender and the internal temperature reads 170° to 175°F.
Broil the chicken for 3 to 4 minutes 3 to 4 inches away from the heat.
Sprinkle fresh parsley before serving.