Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried rosemary. Toss to coat evenly.
Spread the potatoes on a large baking sheet in a single layer. Roast in the preheated oven for 15 minutes.
While the potatoes begin roasting, pat the chicken breasts dry with paper towels.
In a small bowl, mix garlic powder, dried rosemary, dried thyme, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Rub the chicken breasts with the remaining 1 tablespoon olive oil, then evenly coat them with the spice mixture.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and push the potatoes to one side.
Place the seasoned chicken breasts on the empty side of the baking sheet.
Return the baking sheet to the oven and roast for an additional 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Remove from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and potatoes before serving.