Lemon Chicken Tray Bake

Preheat your oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then place them in a large bowl. Toss the chicken with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
On a large, rimmed baking sheet, combine the halved baby potatoes, lemon slices, and peeled garlic cloves. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the chopped rosemary. Toss everything with your hands until the potatoes are well coated.
Arrange the potato mixture in a single layer on the baking sheet. Nestle the seasoned chicken thighs evenly amongst the potatoes and lemons.
Roast in the preheated oven for 25 minutes. The potatoes should be starting to soften and the chicken should be partially cooked through.
Carefully remove the tray from the oven and pour the 1/2 cup of chicken broth over the chicken and potatoes. Return the tray to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the potatoes are golden brown and tender when pierced with a fork.
Remove the tray from the oven and let it rest for 5 minutes. Sprinkle the finished dish with the chopped fresh parsley before serving.