1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup.

2. In a large mixing bowl, combine the cut chicken pieces, sweet potato cubes, halved Brussels sprouts, and red onion wedges. Ensure all ingredients are roughly the same size for even cooking.

3. Drizzle the olive oil over the chicken and vegetables in the bowl. Sprinkle with dried rosemary, dried thyme, garlic powder, paprika, salt, and black pepper. Toss everything together really well, making sure all the chicken and vegetables are evenly coated with the oil and seasonings.

4. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; if necessary, use two baking sheets to ensure everything roasts rather than steams.

5. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 15 minutes), remove the pan from the oven and give everything a good stir or flip with a spatula.

6. The chicken should be cooked through with no pink remaining (internal temperature of 165 F or 74 C), and the vegetables should be tender and slightly caramelized at the edges. If the vegetables aren’t quite tender enough, you can roast for an additional 5-10 minutes.

7. Once cooked, remove the sheet pan from the oven. If desired, sprinkle with fresh chopped parsley for a burst of color and freshness. Serve hot and enjoy your easy weeknight meal!