Preheat the oven to 425°F (220°C).
In a large bowl, toss the carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the carrots evenly on a large baking sheet.
In the same bowl, pat the chicken thighs dry with paper towels. Drizzle with the remaining 1 tablespoon olive oil and season with the remaining salt, black pepper, garlic powder, dried thyme, and smoked paprika. Rub the seasoning evenly over the chicken thighs.
Place the chicken thighs skin-side up on the baking sheet among the carrots, ensuring they are not crowded.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is crispy, and the carrots are tender.
Remove from the oven and let rest for 5 minutes before serving.