Preheat the oven to 400°F (200°C).

In a large bowl, toss the chicken thighs with olive oil, salt, pepper, thyme, and garlic powder until well coated.

In a separate bowl, combine the butternut squash and brussels sprouts. Drizzle with olive oil and season with salt and pepper.

Place the seasoned chicken thighs in a roasting pan, skin side up.

Surround the chicken with the butternut squash and brussels sprouts.

Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.

Let rest for 5 minutes before serving.