Pull chicken out from refrigerator 30 minutes-1 hour before cooking.
Preheat oven to 425°F.
Mix together spices and salt with olive oil in a small bowl.
In a medium bowl, toss potatoes with 1 Tablespoon of the spice/olive oil mixture. Place on a parchment lined baking sheet. In the same bowl, toss chicken thighs with the remaining spice/olive oil mixture and place on baking sheet with potatoes.
Bake until potatoes are fork tender and chicken is cooked through (reaches 165°F), about 30 minutes. Bone-in chicken will take about 10 minutes longer to cook.
Garnish with fresh lemon wedges and any fresh herbs you have on hand.