Transfer the raw chicken thighs and marinade ingredients to a large zip lock bag. Seal the bag and swish everything together until the chicken is well-coated in the marinade. Marinate for at least 15 minutes, or up to 24 hours.
Preheat the oven to 425 degrees Fahrenheit.
Chop all of the vegetables and transfer them to a large baking sheet. Pour the avocado oil, garlic and sea salt over the veggies. Use your hands to toss everything together until the vegetables are well coated with oil and seasonings.
Spread the vegetables into an even layer.
Transfer the marinated chicken thighs to the sheet pan, wriggling out a little space around the veggies.
Bake for 25 to 30 minutes, stirring the vegetables halfway through, or until the chicken skin is crispy and the chicken is cooked through.
Chicken is fully cooked once it reaches an internal temperature of 165 degrees F. Insert a meat thermometer into the thickest part of the largest chicken thigh and wait until the numbers stop moving to get an accurate read. The exact cooking time depends on the temperature of the chicken going into the oven and also the size of the thighs.
Serve chicken and vegetables and enjoy!
