Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature is key to getting those veggies perfectly roasted and crispy while keeping the chicken juicy.

Step 2: Prepare the Chicken

1. Season the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin crisp up nicely in the oven. In a small bowl, mix together 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this mixture all over the chicken thighs, making sure to get it under the skin for maximum flavor.
2. Arrange on the Sheet Pan: Place the seasoned chicken thighs skin-side up on a large rimmed baking sheet.

Step 3: Prepare the Veggies

1. Chop the Vegetables: While the chicken is marinating in those delicious spices, wash and chop your vegetables into bite-sized pieces. Try to keep them uniform in size to ensure even cooking.
2. Toss with Oil and Seasoning: In a mixing bowl, combine the chopped veggies with the remaining 1 tablespoon of olive oil, salt, and pepper. Feel free to add any additional spices you love! Toss until the veggies are well-coated.
3. Spread on the Sheet Pan: Scatter the seasoned vegetables around the chicken on the baking sheet. Make sure to leave some space between the veggies and chicken for proper roasting.

Step 4: Roast in the Oven

1. Bake: Place the sheet pan in the preheated oven and roast for about 30-35 minutes. You’ll want to check the chicken for doneness; it should reach an internal temperature of 165°F (74°C). The skin should be golden brown and crispy, and the veggies should be tender and slightly caramelized.
2. Optional Broil: If you want an extra crispy skin on your chicken, you can switch the oven to broil for the last 2-3 minutes. Just keep an eye on it so it doesn’t burn!

Step 5: Garnish and Serve

1. Rest the Chicken: Once the chicken and veggies are done, take the pan out of the oven and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
2. Garnish: Sprinkle fresh herbs over the chicken and veggies for a pop of color and flavor. I love using fresh parsley or thyme for this dish.
3. Serve: Plate everything up and enjoy! You can serve it as is or with a side of rice or quinoa for a more filling meal.