Preheat the oven to 400°F (200°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat on the stovetop.
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, smoked paprika, and dried thyme.
Place the chicken thighs skin-side down into the pot and sear for 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove chicken from the pot and set aside.
Add the garlic cloves, onion wedges, carrots, and potato cubes to the pot. Stir and cook for 3-4 minutes until slightly softened.
Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the pot.
Return the chicken thighs to the pot, placing them on top of the vegetables with the skin side up.
Cover the pot with a lid or aluminum foil and transfer to the preheated oven.
Bake for 35 minutes, then remove the lid and bake uncovered for an additional 10 minutes to crisp the chicken skin.
Remove the pot from the oven and sprinkle the chopped fresh parsley over the chicken and vegetables.
Let the dish rest for 5 minutes before serving.