Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby red potatoes, broccoli florets, and sliced red bell pepper.
Add 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables. Toss well to coat evenly.
Place the seasoned vegetables on a large rimmed sheet pan in an even layer.
Pat the chicken thighs dry with paper towels. In a small bowl, mix the remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Rub the seasoned oil mixture all over the chicken thighs, ensuring they are well coated.
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 avoid burning.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Serve the chicken and vegetables with lemon wedges on the side for squeezing over.