Preheat and prep the pan. Heat your oven to 400°F (200°C). Line a large sheet pan with parchment or lightly oil it. This helps the potatoes crisp and makes cleanup easier.

Cut the potatoes. Halve baby potatoes; quarter larger ones. Aim for bite-size, even pieces so they roast at the same rate.

Season the potatoes. Toss them in a bowl with 1–2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of paprika. Spread them on the sheet pan, cut side down for extra crisp edges.

Make the “melt-in-your-mouth” coating. In a bowl, mix Greek yogurt (or sour cream), mayonnaise, Parmesan, garlic, onion powder, paprika, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until smooth and creamy.

Prep the chicken. Pat the chicken dry with paper towels. This helps the coating stick and promotes browning. Lightly season both sides with salt and pepper.

Coat the chicken generously. Spoon the yogurt mixture over the chicken to create a thick, even layer. Don’t skimp—this is the secret to that tender, luscious texture.

Arrange on the pan. Push the potatoes to the edges to make room for the chicken in the center. Drizzle another teaspoon of olive oil over the potatoes if they look dry.

Bake until juicy and golden. Roast for 22–30 minutes, depending on thickness. Chicken is done when it reaches an internal temperature of 165°F (74°C). The coating should look slightly golden and set.

Broil for color (optional). For more browning, switch to broil for 1–2 minutes. Watch closely to avoid burning.

Rest and finish. Let the chicken rest 5 minutes. Sprinkle chopped parsley or chives over everything and serve hot with pan juices spooned on top.