Place the chicken thighs in a rectangular roasting dish. Mix 1 teaspoon of salt, 1/2 teaspoon pepper, 1 tablespoon dried parsley, 1 tablespoon dried basil, 1/2 the minced garlic and 1 tablespoon olive oil in a bowl. Drizzle over chicken thighs, turn to coat and arrange skin side down; bake for 30 minutes.
Steam the potato cubes for 20 minutes. Drain and transfer to a bowl; add 1 tablespoon olive oil, 1 tablespoon dried parsley, 1 tablespoon dried basil, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining minced garlic. Toss to coat.
Turn the chicken thighs skin side up; add the potatoes to the roasting dish. Bake for another 25-30 minutes.