Heat the oven: Heat the oven to 425°F. Set a large rimmed sheet pan on the counter so it is ready for the chicken and vegetables.

Pat the chicken thighs dry with paper towels and set them on a plate. Dry skin browns better in the oven.

Put the okra, red bell pepper, yellow bell pepper, and corn on the sheet pan.

Drizzle 1 1/2 tablespoons of the olive oil over the vegetables on the sheet pan.

Sprinkle the vegetables with 1 tablespoon of the Cajun seasoning, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper.

Toss the vegetables right on the sheet pan until they are evenly coated, then spread them into a mostly even layer.

Coat the chicken: In a large bowl, stir together the remaining 1 1/2 tablespoons olive oil, the remaining 1 tablespoon Cajun seasoning, the garlic powder, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.

Put the chicken thighs into the bowl and turn them in the seasoning mixture until they are well coated on both sides.

Set the chicken thighs skin side up on top of the vegetables on the sheet pan, leaving a little space around each piece so the hot air can circulate.

Roast the pan: Put the sheet pan in the oven and roast for 20 minutes.

Pull the sheet pan out of the oven. Use a spatula to stir the vegetables and spread them back out, keeping the chicken skin side up.

Return the sheet pan to the oven and roast for 12 to 18 minutes more. The chicken should be browned and cooked through, and the thickest part should reach 175°F on an instant-read thermometer.