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.
Season the chicken thighs with salt, black pepper, dried thyme, and dried rosemary.
Add the chicken thighs to the pot, skin side down, and sear for 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
Add the garlic cloves, onion wedges, carrots, and potato chunks to the pot. Stir and cook for 3 minutes to slightly soften the vegetables.
Pour in the chicken broth and lemon juice, scraping up 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 it 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 let it rest for 5 minutes before serving.