Preheat your oven to 350°F (175°C).

In a large baking dish, place the cleaned and halved baby potatoes.

Drizzle the olive oil over the potatoes, then add the salt, black pepper, smoked paprika and cayenne pepper. Toss the potatoes until they are evenly coated with the seasonings.

In a shallow bowl, prepare the marinade for the chicken thighs. Combine the mayonnaise, Dijon mustard, smoked paprika, salt, black pepper, minced garlic, and ¾ of the grated parmesan cheese. Mix until everything is well incorporated.

Place the chicken thighs in the bowl with the marinade and ensure they are thoroughly coated with the mixture.

Arrange the marinated chicken thighs on top of the seasoned baby potatoes in the baking dish.

Bake in the preheated oven for 1 hour and 10 minutes or until the chicken thighs are cooked through and the potatoes are tender. You can check the doneness of the chicken by inserting a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C).

Remove the dish from the oven and sprinkle the remaining parmesan cheese evenly over the chicken thighs.

Return the baking dish to the oven for 5 minutes or until the cheese is melted and slightly browned.

Once done, remove the dish from the oven and garnish with freshly chopped parsley and red chilli flakes for a bit of heat, if desired.

Serve the Juicy Garlic Parmesan Chicken Thighs with the roasted baby potatoes on the side. Enjoy!