Prep the Ingredients

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, toss the broccoli, edamame, and carrots with 2 tablespoons of olive oil, salt, and pepper until evenly coated.

Season the Chicken

1. Pat the chicken thighs dry with paper towels to ensure the skin gets crispy.
2. Rub the chicken with the remaining tablespoon of olive oil, then season both sides with garlic powder, paprika, salt, and pepper.

Arrange on Baking Sheet

1. Place the chicken thighs skin-side up on one side of the prepared baking sheet.
2. Spread the seasoned vegetables on the other side of the sheet in a single layer, ensuring they’re not overcrowded.

Bake

1. Bake in the preheated oven for 35-40 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
2. Halfway through, stir the vegetables and flip the chicken thighs for even cooking.

Serve

1. Let the chicken rest for a few minutes after baking for juicier meat.
2. Serve the baked chicken thighs, with the roasted vegetables set along the edges of the serving dish, garnishing with fresh herbs and limes if desired.