• Preheat the oven to 375 degrees Fahrenheit.
• On a rimmed baking sheet, lay a piece of aluminum foil or parchment paper, then spray it with nonstick spray and set aside.
• On the rimmed baking sheet, add chicken thighs. You can either use bone-in or boneless for this recipe.
• In a sink colander, rinse the potatoes.
• Peel the potatoes, if desired, then cut them into 4 pieces and transfer onto the prepared baking sheet.
• In a sink colander, rinse the green beans and then place them on the prepared baking sheet. Cut the ends off if desired.
• Rinse the carrots in a sink colander and then peel the skins off. Cut the ends off of the carrots and then cut them lengthwise so they are smaller. When done, transfer them to the prepared baking sheet.
• Drizzle oil over the vegetables and chicken thighs.
• Sprinkle the chicken with salt, pepper, garlic powder and oregano.

Bake the Sheet-Pan Chicken Thighs

• Bake the Sheet-Pan Chicken Thighs and Veggies for 30-50 minutes, or until the chicken reads at 165 degrees Fahrenheit and the juices run clear.
• Remove the baking sheet from the oven and let the food rest for 2-3 minutes.
• Serve and enjoy!