Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Step 2: In a large bowl, combine the halved baby potatoes, chopped carrots, red onion wedges, and broccoli florets. Drizzle with 1 tablespoon of olive oil, a pinch of salt, and pepper. Toss to coat evenly. Spread the vegetables in a single layer on one side of the prepared baking sheet.
Step 3: Pat the chicken thighs thoroughly dry with paper towels. In a small bowl, mix together the Italian seasoning, garlic powder, onion powder, paprika (if using), 1 tablespoon of olive oil, salt, and black pepper.
Step 4: Rub the seasoning mixture generously all over the chicken thighs. Place the seasoned chicken thighs, skin-side up, on the other side of the baking sheet, ensuring they are not touching the vegetables too much, to allow for even roasting.
Step 5: Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy, and the vegetables are tender and slightly caramelized. Halfway through cooking (around 20 minutes), carefully flip the vegetables and stir them around to ensure even browning.
Step 6: Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Serve immediately.
Step 7: Enjoy your delicious and easy one-pan meal!