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Prep the Chicken: Preheat your oven to 400°F (200°C). In a small bowl, combine the olive oil, dried thyme, rosemary, garlic powder, salt, and pepper. Rub this mixture all over the chicken thighs, ensuring they are well coated.
Prepare the Veggies: In a large bowl, toss the halved baby potatoes, sliced carrots, Brussels sprouts, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
Assemble on the Baking Sheet: Arrange the seasoned chicken thighs on a baking sheet. Surround them with the prepared veggies, making sure everything is spread out in an even layer. This ensures even cooking and that the chicken juices will flavor the veggies.
Bake: Place the baking sheet in the oven and bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy. The veggies should be tender and slightly caramelized.
Serve: Once done, remove from the oven and let the chicken rest for a few minutes before serving. Serve the chicken thighs with the roasted veggies on the side.
Serving and Storage Tips:
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