Rinse & pat chicken dry. Season both sides with salt & pepper & add to a mixing bowl along with paprika, thyme, garlic powder, minced garlic & 2 tbsp EVOO. Toss to coat.
Toss sweet potatoes, peppers and onions in 1 tbsp EVOO and a pinch each of salt and pepper. Lay veggies and chicken (skin-side up) on a sheet pan lined with parchment paper. Transfer to preheated oven and roast 40min or until internal temp of chicken is 185F (note: flipping veggies is unnecessary here). Add olives to sheet pan around the 30min mark.