1. Preheat your oven to 400 F (200 C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

2. In a large bowl, combine the halved Brussels sprouts, diced sweet potatoes, and red onion wedges. Make sure all the vegetables are roughly the same size to ensure even cooking.

3. Drizzle 1 tablespoon of olive oil over the vegetables. Add the dried rosemary, dried thyme, garlic powder, paprika, and a generous pinch of salt and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

4. Pat the boneless, skinless chicken thighs dry with paper towels. In a separate small bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper.

5. Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet. Arrange the seasoned chicken thighs on the other side of the baking sheet, ensuring they are not overcrowded. Giving everything space allows for proper roasting and browning.

6. Place the baking sheet in the preheated oven and roast for 25-30 minutes. The chicken should be cooked through with an internal temperature of 165 F (74 C), and the vegetables should be tender and lightly caramelized. You can gently stir the vegetables halfway through cooking for more even browning, but it’s not strictly necessary.

7. Once cooked, remove the sheet pan from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately and enjoy your delicious, easy meal!