Preheat your oven to 425 degrees Fahrenheit.
In a small bowl, whisk together paprika, thyme, and salt and pepper to taste.
In a large bowl, add potatoes, cherry tomatoes, poblano chiles, yellow bell pepper, and garlic. Drizzle with 1 tablespoon of olive oil and toss until even.
Transfer to a rimmed baking sheet, arranging the potatoes cut-side down. Sprinkle with 2 teaspoons seasoning.
Add the chicken thighs to the bowl where vegetables were prepared. Drizzle with remaining 2 tablespoons of olive oil and toss until coated.
Set the chicken on top of the vegetables on the baking sheet.
Roast until the chicken is golden brown and reaches 180 degrees internal temperature, about 45 to 50 minutes.
Let the chicken and vegetables rest for 5 minutes before serving.
Garnish with fresh parsley and serve.
