Preheat the oven to 425°F (220°C).
In a large bowl, combine the baby potatoes, carrots, red bell pepper, and red onion.
Add 2 tablespoons of olive oil, half the garlic powder, half the smoked paprika, half the dried thyme, half the dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables. Toss well to coat evenly.
Place the seasoned vegetables in a single layer on a large baking sheet or roasting pan.
Pat the chicken thighs dry with paper towels. In the same large bowl, add the chicken thighs.
Add the remaining 1 tablespoon olive oil, remaining garlic powder, smoked paprika, dried thyme, dried rosemary, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and minced garlic to the chicken. Toss to coat the chicken evenly with the seasoning.
Arrange the seasoned chicken thighs on top of the vegetables on the baking sheet, skin side up.
Bake uncovered in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
If desired, broil for an additional 2 to 3 minutes to crisp the chicken skin, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.