Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside.
In the same pan, add the diced onion and cook for 2 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Add the baby carrots and baby potatoes to the pan. Stir to combine and cook for 3 minutes.
Pour in the chicken broth and scrape the bottom of the pan to deglaze and release any browned bits.
Sprinkle fresh thyme, rosemary, parsley, and dried oregano over the vegetables. Stir to combine.
Return the chicken thighs to the pan, placing them on top of the vegetables skin-side up.
Reduce heat to medium-low, cover the pan with a lid, and simmer for 15 minutes until the chicken is cooked through and the vegetables are tender.
Remove the lid and cook uncovered for an additional 3-5 minutes to allow the sauce to thicken slightly.
Serve the chicken thighs with the garlic herb vegetables spooned over the top.