Preheat the oven to 425°F/220, and lightly grease the baking sheet (alternatively, use parchment paper or aluminum foil).
Pat the thighs dry with paper towels. Place them on the prepared baking sheet.
Seasoning mixture: Mix ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper with 2 tablespoons of olive oil to obtain a paste (add a bit more oil if necessary) and rub the chicken parts with this mixture. Place them on the baking tray.
Cut potatoes: Peel, wash, dry, halve and slice the potatoes. Place them in a bowl; add 1 tablespoon of oil, ½ teaspoon sweet paprika, ½ teaspoon fine sea salt, ¼ teaspoon pepper, 1 teaspoon rosemary, and ½ teaspoon thyme. Toss well to coat all over.
If using other vegetables, prepare them as well. Clean and slice them thickly add toss them with the potatoes and the spices.
Roast chicken and potatoes: Arrange the potatoes around the chicken thighs and roast for 40-45 minutes or until the chicken is cooked through (Note 4) and the potatoes are soft. Baste the thighs with the pan juices 2 or 3 times in between.