Pat the chicken thighs dry with paper towels to ensure a crispy skin.
Rub each chicken thigh with olive oil, then season with thyme, rosemary, garlic powder, salt, and pepper.
Set aside while you prep the vegetables.
2️⃣ Season the Vegetables
Toss the quartered potatoes and carrot sticks with olive oil, garlic, Italian seasoning (or thyme + oregano), salt, and pepper.
For the green beans, toss them separately with a bit of olive oil, minced garlic, and seasoning (they cook faster, so they’re added later).
3️⃣ Roast Everything
Preheat the oven to 400°F (200°C).
Place the seasoned chicken thighs skin-side up on a sheet pan.
Surround the chicken with the seasoned potatoes and carrots, making sure everything is evenly spaced out.
Roast for 25 minutes.
After 25 minutes, add the green beans to the pan, tossing them lightly in the pan juices, and roast for another 15–20 minutes, until the chicken skin is crispy, the vegetables are tender, and the internal temperature of the chicken reaches 165°F (74°C).
4️⃣ Serve
Plate the crispy chicken thighs alongside a mix of roasted potatoes, carrots, and garlicky green beans.
Spoon some of the flavorful pan drippings over the top of the chicken and veggies for extra richness.
Serve immediately and enjoy the delicious combination of savory, garlicky goodness!
