Make sure your chicken thighs are room temperature and patted dry. Season the, on both sides with 2 tsp garlic powder, 2 tsp paprika, italian seasoning, ½ tsp salt, and ½ tsp cracked black pepper. Set aside.

In a measuring cup add olive oil, lemon zest, lemon juice, minced garlic, crushed red pepper flakes, ½ tsp salt, and ½ tsp cracked black pepper (add more salt & pepper if needed). Mix that together until combined.

Now take your bite sized potatoes and slice the bigger ones into quarters and the smaller ones in half. Place the potatoes in a baking dish and season them with 1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, and ½ tsp cracked black pepper. Then, pour about half of the lemony marinade over the potatoes. Toss that together.

Place the seasoned chicken thighs skin side up on top of the potatoes. Begin peeling back the skin on each piece of chicken, take a spoonful of the boursin cheese, spread it on top of the chicken, and then put the skin back over the chicken to cover the boursin cheese (divide the boursin cheese evenly among the 5 chicken thighs). Then, pour the remaining lemony marinade evenly over top of the chicken.

Cover the baking dish with aluminum foil and bake in the oven at 375°F for 30 minutes covered and 30 minutes uncovered (A total of 1 hour or until the chicken is browned and the potatoes are soft).