Preheat your oven to 425°F (220°C). In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, salt, and pepper until well coated. Spread them out in a single layer on a baking sheet. Roast in the oven for about 25 to 30 minutes, turning halfway through, until golden and tender.
While the potatoes are roasting, pat the chicken breast pieces dry with paper towels. Season them with salt, pepper, dried thyme, and dried parsley.
In a large skillet over medium heat, melt the 1/4 cup unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the chicken bites to the skillet in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until cooked through and golden brown on all sides.
Squeeze the juice of one lemon over the skillet. Stir well to combine, letting the sauce reduce slightly for a minute or two.
Plate the roasted potatoes alongside the garlic-butter chicken bites. Spoon any extra garlic butter sauce over the top. Garnish with fresh parsley if desired and serve.
