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Preheat the oven to 425˚. Whisk the olive oil, thyme, garlic, lemon zest, lemon juice, salt and pepper in a large bowl.
Add the chicken, potatoes and lemon wedges to the bowl. Toss well.
Dump the mixture onto a rimmed baking sheet. Turn the chicken skin-side up and space the pieces evenly apart.
Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165˚ on an instant-read thermometer, about 50 minutes. Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the baking sheet and squeeze the roasted lemon wedges on the chicken.