Season the chicken thighs evenly with salt and black pepper on both sides.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the baby carrots and baby potatoes to the skillet and stir to combine with the garlic and onion.
Pour in the chicken broth and sprinkle the dried thyme, rosemary, and oregano over the vegetables. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the vegetables skin-side up.
Cover the skillet with a lid and reduce heat to medium-low. Simmer for 20 minutes or until the chicken is cooked through and the vegetables are tender.
Remove the lid and cook uncovered for an additional 5 minutes to allow the chicken skin to crisp up again.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.