Preheat your oven to 400°F (200°C).

Mix together minced garlic, Italian seasoning, olive oil, paprika, onion powder, garlic powder, salt, and pepper in a large bowl.

Coat the chicken thighs in the marinade, making sure each piece is well covered.

Combine the baby gold potatoes, yellow onions, and carrots in a large baking dish.

Drizzle the vegetables with olive oil and mix well.

Pour chicken broth over the vegetable mixture and stir gently to combine.

Place the coated chicken thighs on top of the vegetables in the baking dish.

Spray the chicken and vegetables with cooking spray.

Bake for 55 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve with fresh thyme and buttered bread, if desired.