Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or into 1-inch pieces if they are large). Peel and cut the carrots into 2-inch pieces. Peel the red onion and cut it into wedges. Mince the garlic cloves.

In a bowl, combine the olive oil, dried basil, dried rosemary, dried thyme, garlic powder, paprika, salt, and ground black pepper. Stir until the mixture is well combined. I like to use extra virgin olive oil for richer flavor.

Place the prepared vegetables from Step 1 into a large bowl. Drizzle half of the seasoning mixture from Step 2 over the vegetables. Toss thoroughly until the vegetables are evenly coated, then transfer them to a 9x13-inch or larger casserole dish.

Pat the chicken thighs dry to help the skin crisp up during roasting. Place the chicken thighs into the same bowl and pour the remaining seasoning mixture over them. Toss the chicken until well coated, then nestle the chicken thighs into the vegetables in the casserole dish, ensuring the chicken is not covered by vegetables.

Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes. Then, remove the casserole dish from the oven and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken for extra flavor, then return the dish to the oven. Roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.