Preheat the oven to 400°F (200°C).

Combine chicken thighs, diced potatoes, garlic powder, cayenne powder, salt, and pepper in a mixing bowl. Toss until coated.

Spread the seasoned mixture in a single layer on a baking sheet.

Drizzle olive oil over everything and toss gently to coat again.

Roast for 25-30 minutes, checking for golden-brown and chicken’s internal temperature of 165°F (75°C).

Broil for an additional 2-3 minutes for extra crispy skin.

Let the dish rest covered with foil for 5-10 minutes before serving.

Serve hot, garnished with chopped scallions and a drizzle of lemon juice.