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Preheat oven to 375°F.
Melt butter in a small skillet over medium-low heat. Add garlic and cook for about 30 seconds, until fragrant. Stir in Old Bay, Cajun seasoning, garlic powder, onion powder, smoked paprika, lemon pepper, chicken bouillon and black pepper. Remove from heat.
Add potatoes, corn and onion to a large sheet pan. Drizzle with 5 tbsp of the Cajun garlic butter and 2 tbsp olive oil, then toss until everything is well coated.
Place chicken thighs in a large bowl. Add 5 tbsp Cajun garlic butter and 1 tbsp olive oil. Massage the seasoning all over both sides of the chicken.
Arrange the chicken skin-side up over the potatoes, corn and onion. Cover the sheet pan tightly with foil and bake for 50–55 minutes.
Remove the foil and increase the oven temperature to 425°F. Bake uncovered for another 25–30 minutes, or until the potatoes are fork-tender and the chicken is cooked through. The thickest part of the chicken should reach at least 165°F.
For extra golden, crispy skin, broil for 2–3 minutes at the end, keeping a close eye on it.
Sprinkle everything with fresh parsley and serve the remaining Cajun garlic butter on the side for dipping. Add lemon wedges for squeezing over everything right before eating.