1. Preheat oven to 425°F.
2. Wash and cut baby potatoes, carrots, and red onion into appropriate sizes.
3. Mince garlic and set aside.
4. In a small bowl, mix olive oil, dried basil, thyme, rosemary, garlic powder, paprika, salt, and pepper to create a seasoning blend.
5. Toss the chopped vegetables with half of the seasoning mix and arrange them in a casserole dish.
6. Coat the bone-in, skin-on chicken thighs with the remaining seasoning mix.
7. Nestle the seasoned chicken thighs into the vegetables in the casserole dish.
8. Place the dish in the oven and roast for 40 minutes.
9. After 40 minutes, stir the vegetables and spoon the cooking juices over the chicken.
10. Continue roasting for an additional 20 minutes until the chicken skin is golden and crispy and the vegetables are tender and caramelized.
11. Remove from the oven and let rest for a few minutes before serving.
12. Optionally, sprinkle fresh grated Parmesan cheese over the dish for extra flavor.
13. Serve immediately or divide into containers for meal prep.
14. Store leftovers in the refrigerator for up to 4 days.
15. Reheat in the microwave when ready to eat.
16. Enjoy your quick roasted chicken and vegetables!