Preheat the oven to 450F or 425F convection. Line 2 rimmed baking sheets with parchment paper.
Make the spice mixture by combining all of the spices in a small bowl.
In a large bowl, add the carrots, cauliflower, 2 tablespoons of oil, 3 teaspoons of spice mixture, and ½ teaspoon salt. Toss to coat and then divide between the two baking sheets.
Add the chicken to the bowl with the remaining 1 tablespoon olive oil, remaining spice mixture, and remaining ½ teaspoon salt. Toss to coat. Nestle the chicken thighs between the veggies on the baking sheet, making sure to spread everything out evenly. We don’t want to overcrowd anybody!
Add the chicken to the bowl with the remaining 1 tablespoon olive oil, remaining spice mixture, and remaining ½ teaspoon salt. Toss to coat. Nestle the chicken thighs between the veggies on the baking sheet, making sure to spread everything out evenly. We don’t want to overcrowd anybody!
Transfer the baking sheets to the middle and bottom racks of the oven and bake for 20 minutes or until the veggies are charred and chicken is cooked through, switching the pans halfway through.
Remove from the oven and serve topped with feta or olives, toasted nuts, herbs, a hefty squeeze of lemon, and sprinkle of salt and pepper.