Spread the vegetables on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat before spreading into an even layer. Set aside.
In a small bowl, stir together the garlic powder, paprika, Italian seasoning, and salt. Sprinkle the seasoning mix all over both sides of the chicken thighs. Place the chicken thighs skin side up on top of the vegetables.
Roast for 30-35 minutes, until the chicken is cooked through (165 degrees F internal temperature) and the veggies are tender. Remove from oven and serve warm.
Notes
To get the vegetables to all cook evenly, cut the broccoli larger and the carrots smaller so that they all cook in the same amount of time.