In a large bowl mix together the ¼ cup olive oil, garlic, rosemary, thyme, honey, Worcestershire sauce, Dijon mustard, lemon juice and zest, Sriracha sauce, and salt and pepper. Place the chicken into marinade and turn to coat—your hands are the best tools for this! Either cover the bowl, or transfer the chicken and marinade to a large zipper sealed bag. Refrigerate the chicken for 8 to 24 hours.
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil, or spray with nonstick cooking spray. Place the potatoes on the baking sheet and drizzle with the remaining tablespoon of olive oil. Distribute the potatoes over the bottom of the baking sheet, slightly overlapping is fine.
Roast the chicken for about 45 to 50 minutes, until the potatoes are tender and the chicken is cooked through (an internal temperature of 165°F) with the skin nicely browned and crispy. Serve hot, sprinkled with fresh parsley.