Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, dried thyme, and dried rosemary. Toss until the potatoes are evenly coated.
Spread the potatoes out on a large sheet pan in a single layer.
Place the sheet pan in the oven and roast the potatoes for 15 minutes.
While the potatoes are roasting, pat the chicken breasts dry with paper towels.
In a small bowl, mix the remaining 1 tablespoon olive oil, minced garlic, paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
Remove the sheet pan from the oven and push the potatoes to the sides to make space in the center.
Place the chicken breasts in the center of the sheet pan and brush them evenly with the garlic and paprika oil mixture.
Return the sheet pan to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and potatoes before serving.