Preheat the oven to 425°F (220°C).

In a mixing bowl, combine olive oil, salt, black pepper, garlic powder, thyme, rosemary, and paprika.

Add the chicken thighs to the bowl and coat them well with the herb mixture.

In a baking dish, arrange the halved potatoes, sliced carrots, and quartered onions.

Place the coated chicken thighs on top of the vegetables.

Roast in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Let the chicken rest for 5 minutes before serving.