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On a large sheet pan, place the chicken thighs and surround them with chopped veggies.
Drizzle everything with olive oil and sprinkle garlic powder, paprika, salt, and pepper.
Toss the veggies to coat them in the oil and spices, and place the chicken skin-side up.
Bake for 30-35 minutes, until the chicken is crispy and the veggies are tender.
If you’re feeling fancy, sprinkle fresh herbs before serving.
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