In a bowl, combine the olive oil, lemon juice, grated Parmesan cheese, minced garlic, smoked paprika, dried oregano, dried thyme, salt, and black pepper. Mix well to create the marinade.

Take half of the marinade and place it in a large resealable plastic bag. Add the halved Yukon Gold potatoes to the bag, seal it, and toss to coat the potatoes thoroughly with the marinade. Set aside.

Place the chicken drumsticks in another large resealable plastic bag, and pour the remaining marinade over them. Seal the bag and shake it to coat the chicken evenly with the marinade. Let it marinate for about 15-30 minutes at room temperature.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Arrange the marinated potatoes in a single layer on one side of a large baking dish, and place the marinated chicken drumsticks on the other side.

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Remove the foil from the baking dish. Increase the oven temperature to broil and place the baking dish back in the oven for 8-10 minutes or until the chicken and potatoes develop a golden brown color. Keep an eye on them to prevent burning.

Once done, remove the baking dish from the oven. Use any reserved marinade (not used on raw chicken) to brush on top of the cooked chicken and potatoes for extra flavor.

Serve the Parmesan Chicken Drumsticks and Roasted Potatoes hot, garnished with fresh herbs if desired.

Store leftovers in an airtight container in the fridge for up to 3-4 days.