Trim chicken thighs of any excess skin and fat. Pierce flesh and skin with the tip of a knife to allow maximum penetration of the marinade.
Place chicken pieces in a large nonreactive mixing bowl and season liberally on all sides with salt and fresh cracked pepper, rubbing seasoning into the chicken.
Add in vegetables and season them as well with salt and pepper. Toss to combine.
In a bowl, whisk together garlic, olive oil, honey, mustard, thyme, paprika, and red pepper flakes, if using.
Add marinade to chicken and vegetables and toss to coat evenly. If desired, cover with plastic wrap and marinate in refrigerator for 30 minutes or up to overnight.
Preheat oven to 425°F.
Spread chicken and vegetable mixture evenly on a large rimmed baking sheet lined with parchment paper.
Bake in preheated oven for 40-45 minutes, or until chicken is cooked through (internal temperature reads 165°F) and vegetables are tender.
Substitution: Boneless skinless chicken thighs are also great in this recipe -- theycook faster, so they're perfect if you're in a rush, and they're a leaner choice that's still full of flavor! They also absorb the flavors in the marinade particularly well. You can also swap in chicken drumsticks for an easy, budget-friendly option.Marinating Time: Adjust your marinating time depending on your schedule - if you're able to plan ahead with this paleo chicken thigh recipe, mix up your marinade the night before to maximize flavor! Or if you're in a rush, just toss the chicken in the marinade right before cooking. The longer your marinate, the deeper the flavors will penetrate, but either way it'll be great!Meal Prep: Use this paleo chicken thigh recipe for meal prep! These chicken thighs and veggies are a great meal prep option because it's SO easy to make all at once! Just few steps on the weekend and then you're set to start your week with some complete, flavorful meals!