Generously sprinkle salt, pepper, dried thyme, and rosemary on both sides of the boneless, skinless chicken thighs. Let the seasoned chicken sit for a few minutes.

In a large skillet, add 2 tablespoons of olive oil and heat over medium-high until shimmering, about 2-3 minutes.

Carefully place the seasoned chicken thighs skin-side down in the hot skillet and cook for about 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes until internal temperature reaches 165°F.

Reduce heat to medium, add 4 tablespoons of unsalted butter to the skillet and melt. Add 6 minced garlic cloves and stir for about 1 minute until fragrant.

Add halved baby potatoes to the skillet, ensuring they are coated in the garlic butter mixture. Season with a pinch of salt and pepper. Cook for 10-15 minutes until golden brown and tender.

Return the seared chicken thighs to the skillet with the potatoes and squeeze fresh lemon juice over everything. Cover and let simmer for another 5 minutes.

Remove from heat and sprinkle chopped fresh parsley over the chicken and potatoes. Serve with lemon wedges on the side.