Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, broccoli florets, and sliced red bell pepper.
Add 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder to the vegetables. Toss well to coat evenly.
Place the vegetables in a single layer on a large rimmed sheet pan.
In the same bowl, add the chicken thighs, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, smoked paprika, and dried thyme. Rub the seasoning evenly over the chicken.
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 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
For extra crispy skin, switch the oven to broil and broil the chicken for 2 to 3 minutes, watching carefully to prevent burning.
Remove the sheet pan from the oven and squeeze fresh lemon wedges over the chicken and vegetables before serving.