Preheat the oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear until the skin is golden brown and crispy, about 5-6 minutes. Flip and cook the other side for 3 minutes. Remove the chicken from the Dutch oven and set aside.
Add the sliced onion to the Dutch oven and sauté for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the carrots and red potatoes to the Dutch oven and stir to combine with the onions and garlic.
Pour in the chicken broth and stir in dried thyme, dried rosemary, and smoked paprika.
Return the chicken thighs to the Dutch oven, placing them on top of the vegetables, skin-side up.
Cover the Dutch oven with its lid and transfer it to the preheated oven.
Bake for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the Dutch oven from the oven and sprinkle chopped fresh parsley over the chicken and vegetables.
Serve hot, spooning the vegetables and pan juices alongside the chicken thighs.