Preheat oven to 375 degrees F.

Line a rimmed 12x18 inch baking sheet with foil or parchment paper, drizzle with olive oil.

Peel potatoes and cut into quarters.

Soak the potatoes in cold water for about an hour. If you have time, replace the water after 30 minutes, because removing the starch will result in crispier potatoes.

Discard water and pat dry the potatoes with a paper towel to remove extra moisture.

Add potato pieces to a large bowl, add HALF of the dry Ranch seasoning mix and 3 tablespoons of olive oil. Toss everything to coat.

Add potatoes to the prepared baking sheet. Distribute evenly. Make sure the potatoes have enough room and are not overcrowded, otherwise they will steam and not get crispy.

Pat dry chicken thighs with a paper towel and add them to a large bowl.

Add minced garlic, remaining Ranch seasoning mix and the remaining 3 tablespoons of olive oil. Toss everything to coat.

Arrange the chicken between the potatoes on the baking sheet.

Place in the preheated oven and bake for 60 minutes. After 30 minutes of baking, turn the potatoes pieces on the other side, so they get crispy all around.

The potatoes and chicken thighs are done when they are golden brown and tender when pierced. If needed cook for another 10 minutes. Watch carefully to not burn the chicken.

To get the chicken crispier, broil for 5 minutes before removing from the oven. Watch carefully to not burn the chicken.

Remove from the oven, garnish with fresh chopped parsley and serve.