In a small bowl, whisk together 1/2 cup of olive oil, minced garlic, cajun seasoning, fine sea salt, chili powder, black pepper, crushed red pepper, and dry thyme to make the marinade.

In a large zipper bag, add the chicken pieces and pour the marinade over them. Zip it tightly, then massage the marinade into the chicken pieces. Refrigerate for at least 2 hours.

Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with foil.

In a medium bowl, toss halved baby potatoes with the remaining 2 tablespoons of olive oil, salt, and black pepper. Spread them out in an even layer on the prepared baking sheet.

Remove the marinated chicken from the zipper bag and position the pieces among the potatoes on the baking sheet.

Pour any remaining marinade over the chicken and potatoes.

Bake in the preheated oven for about 50 to 60 minutes. Ensure chicken is cooked through to an internal temperature of 165°F and the skin is crispy.

Remove the pan from the oven and let it rest for 5 minutes before serving.

Garnish with fresh chopped parsley before serving. Transfer everything from the baking sheet onto dinner plates.