Preheat the oven to 425 degrees Fahrenheit. Cover a large sheetpan with parchment paper.

In a separate bowl, add the chicken thighs, 2 tablespoons olive oil, garlic powder, onion powder, dried oregano, and all purpose seasoning. Mix well to coat the chicken in the spices and set aside.

To the sheet pan, add the remaining 2 tablespoons of olive oil, asparagus, potatoes, red onion, artichoke hearts, zucchini, and green olives. Toss well so the olive oil is coated on the vegetables.

Make a space in the middle of the parchment paper for the chicken thighs, and place in the oven.

Roast for 45 to 50 minutes until chicken is cooked all the way through

Carefully remove sheet pan from oven and serve hot!