Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
Season the chicken and veggies with salt and pepper.
Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.
