Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly.
Spread the potatoes on a large sheet pan in a single layer. Roast in the oven for 15 minutes.
While the potatoes roast, in the same bowl, combine the sliced chicken sausage, trimmed green beans, remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and add the sausage and green bean mixture to the pan. Spread everything out evenly.
Return the sheet pan to the oven and roast for an additional 15 minutes, or until the potatoes are tender and golden brown, the green beans are crisp-tender, and the sausage is cooked through.
Remove from the oven and let cool for 5 minutes before serving.