Preheat your oven to 400 degrees F (200 degrees C).
In a large bowl, combine the sweet potato cubes and halved Brussels sprouts with 1 tablespoon of the olive oil, then sprinkle with salt and black pepper.
Spread the vegetables on a baking sheet in a single layer.
In the same bowl, combine the chicken thighs with the remaining 1 tablespoon of olive oil, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Ensure each thigh is coated evenly.
Arrange the chicken thighs on top of the vegetables on the baking sheet.
Place the baking sheet in the oven and roast for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.
Let the dish rest for a few minutes before serving.
