1.Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2.In a bowl, mix 2 tbsp olive oil with paprika and garlic powder. Rub this mixture evenly over the chicken thighs. Season with salt and pepper.
3.In a separate bowl, toss broccoli florets, diced sweet potato, and edamame with the remaining 2 tbsp olive oil. Season with a little more salt and pepper.
4.Place the chicken thighs skin side up on one side of the baking sheet. Spread the veggies out on the other side in a single layer.
5.Roast for 35–40 minutes, or until the chicken skin is crispy and internal temperature reaches 165°F (75°C), and the veggies are golden and tender.
6.Serve hot with lime wedges on the side for squeezing over the top.
