Lemon-Thyme Sheet Pan Chicken and Potatoes

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1/3 cup olive oil

1 tablespoon kosher salt 

1 1/2 teaspoons roughly chopped fresh thyme 

1 1/4 teaspoons freshly ground black pepper 

4 cloves garlic, chopped 

Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges 

6 skin-on, bone-in chicken thighs (4 to 4 1/2 pounds) 

2 pounds red potatoes (6 medium), cut into 1-inch pieces 

1 red onion, sliced

2 tablespoons finely chopped fresh parsley