Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup. Pat chicken thighs completely dry with paper towels—this step is crucial for achieving that coveted crispy skin everyone loves. Damp skin steams instead of crisps, so don't skip this preparation step.

Combine olive oil, garlic powder, paprika, onion powder, dried thyme, black pepper, and salt in a small bowl. Whisk together until the spice blend is evenly distributed throughout the oil. Brush this mixture generously over both sides of each chicken thigh, making sure skin gets well-coated.

Arrange the seasoned thighs skin-side up on your prepared sheet pan, spacing them evenly with room between each piece. Scatter halved baby potatoes, broccoli florets, and yellow onion wedges around the chicken pieces. Drizzle vegetables with remaining oil mixture and toss gently to coat.

In a small cup, whisk together lemon juice, Dijon mustard, and chicken broth until smooth. Pour this mixture evenly across the pan—it'll create a flavorful base that keeps everything moist during roasting. Roast for 35 minutes until chicken skin is golden brown and crispy and internal temperature reaches 165°F at the thickest part.

Remove your sheet pan chicken thighs recipe from the oven and let rest for 5 minutes before serving. This resting period allows juices to redistribute throughout the meat, ensuring each bite stays tender. Serve hot with pan drippings spooned over vegetables.