First you'll need to pre heat oven to 375 degrees. If desired you can line your baking sheet with parchment paper, or spray with nonstick spray.

Squeeze the juice from your lemon and place it in a medium bowl. Finely chop the thyme and add it to the lemon juice add in 1/4 cup olive oil and garlic, whisk to combine.

Evenly sprinkle chicken with the onion powder, salt and pepper.

Place the seasoned thighs in a gallon size zip top bag and pour the lemon garlic mixture over the chicken. Making sure the bag is securely closed, massage the marinade and chicken making sure everything is coated and place bag into the refrigerator. The longer you marinade the chicken the better it will be-so ideally an hour or more, but you want it to sit a minimum of 15 minutes.

While the chicken is marinating chop all of your vegetables in bite size chunks and place in a large bowl. Add 1 tablespoon of olive oil and salt and pepper to taste. Mix until thoroughly coated.

On a large sheet pan, place the marinated chicken thighs in a single layer and place in the oven for 20 minutes.

After 20 minutes, arrange the vegetables with the chicken and bake for 25 minutes more, or until the chicken is golden brown and the vegetables are cooked through. I like to use an instant-read thermometer.and make sure the internal temperature reaches 165, it is ok if they go higher, because of the fat content chicken thighs don't dry out at higher temperatures.

Serve immediately while still warm.