Add the parsley, chives, basil, dill, lemon juice, Greek yogurt, 2 cloves garlic, honey, 1 teaspoon of kosher salt, and 2 Tablespoons of olive oil to a high speed blender or food processor. Blend on high until the mixture is completely combined and you no longer see small bits of herbs.

Pour half of the mixture into a jar or bowl and store in the fridge for serving. Pour the second half into a medium mixing bowl. Pat the chicken thighs dry and add them to the bowl with the dressing and toss to coat. Transfer to the fridge to marinate for at least 20 minutes (or overnight) while you prep the veggies. Then start baking the veggies.

Preheat the oven to 425°F. Drizzle and spread 1 Tablespoon of olive oil to the bottom of a large rimmed sheet pan. Chop the potatoes cut the carrots into 3-inch sticks. Add the halved potatoes and carrots to the sheet pan and drizzle with another Tablespoon of olive oil then toss with salt, pepper, garlic powder, and minced garlic. Toss to coat then bake in the preheated oven for 10 minutes.

When the time is up, remove the veggies from the oven and push them to one side of the sheet pan. Remove the chicken from the fridge and use tongs to transfer it to the other half of the sheet pan, shaking off any excess marinade. Bake for 22- 28 minutes. The internal temperature of the chicken should read 160 on an instant read thermometer when you remove them from the oven (with a target temp of 165 while it rests) and the potatoes and carrots will be crispy.

Remove from the oven and allow the chicken to rest for a couple of minutes. Drizzle the chicken generously with the reserved green goddess sauce before serving with more fresh herbs as desired.