Preheat your oven to 400°F (200°C). Rub the chicken thighs with a little salt, pepper, and chopped thyme.
Heat a tablespoon of olive oil in the skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for an additional 3 minutes.
Remove the chicken from the skillet and set aside. Add the remaining olive oil to the pan if needed. Toss in the minced garlic and cook for about 30 seconds until fragrant, then add the carrots and sweet potatoes.
Stir the vegetables around the skillet, coating them with the garlic and oil. Season with a little salt, pepper, and extra thyme. Cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to brown and soften.
Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin side up. Transfer the skillet to the preheated oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Broil for 2-3 minutes if necessary to crisp up the chicken skin further, watching carefully to prevent burning.
Remove the skillet from the oven and let the dish rest for a few minutes. Check seasoning and adjust salt and pepper as needed.
Serve the chicken thighs hot, with the caramelized root vegetables and juices spooned over the top for a hearty, colorful fall meal.
