Preheat your oven to 425 degrees F and position a rack in the center. Pull the chicken thighs out of the fridge about 15 minutes before cooking so they are not ice cold going into the oven.

Pat each chicken thigh completely dry on both sides with paper towels. This is the most important step for crispy skin. Any moisture left on the surface will cause the skin to steam instead of crisp.

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Rub 2 tbsp of the olive oil all over the chicken thighs, then press the spice mixture evenly onto both sides of each piece.

Add the cubed butternut squash to the sheet pan. Drizzle with the remaining 1 tbsp olive oil, sprinkle with minced garlic, the remaining 1/4 tsp salt, 1/4 tsp pepper, and the dried thyme. Toss everything right on the pan with your hands or a spoon to coat.

Push the squash toward the edges of the pan and set the chicken thighs in the center, skin side up. The chicken needs space around it to roast, not steam. Crowding the pan is the number one reason the skin does not crisp.

Roast at 425 degrees F for 35 to 42 minutes. The chicken is done when the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165 degrees F. The squash edges should look caramelized and slightly toasted at the corners.

Let the chicken rest on the pan for 5 minutes before serving. This keeps the juices inside the meat. Serve the squash spooned alongside, scraping up any roasted bits and drippings from the pan over the top.