Preheat the Oven: Preheat your oven to 375°F (200°C).

Prepare the Ingredients: In a large bowl, toss the halved baby potatoes, carrots sliced mushrooms, sliced onions with olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, all purpose seasoning and pepper until evenly coated. Season the chicken to taste and add the mayo and coat well until evenly distributed.

Arrange the Chicken and Vegetables: Spread the seasoned potatoes with vegetables in an even layer on a large baking sheet. Nestle the chicken thighs among the vegetables, ensuring the chicken skin is facing up.

Roast the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes to an hour, or until the chicken thighs are golden brown and cooked through, and the potatoes are tender.

Broil for Crispiness: For extra crispy skin, switch the oven to broil for the last couple minutes of cooking, keeping a close eye to avoid burning.

Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.