Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, baby carrots, red bell pepper pieces, yellow bell pepper pieces, and red onion wedges.
Add 2 tablespoons of olive oil, half of the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary to the vegetables. Toss to coat evenly.
Place the seasoned vegetables on a large rimmed sheet pan in an even layer.
Pat the chicken thighs dry with paper towels. In a small bowl, mix the remaining 1 tablespoon olive oil, remaining minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and smoked paprika.
Rub the seasoning mixture evenly over the chicken thighs, making sure to get under the skin where possible.
Arrange the chicken thighs skin-side up on top of the vegetables on the sheet pan.
Place the sheet pan in the preheated oven and roast for 30 to 35 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 2-3 minutes to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.