Pat the chicken thighs dry with paper towels and season both sides with 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 minced garlic and sliced onion. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the baby carrots and baby potatoes to the pan and stir to combine.
Pour in the chicken broth, lemon juice, and add the lemon zest, dried oregano, and dried thyme. Stir well to combine.
Return the chicken thighs to the pan, placing them skin-side up on top of the vegetables.
Cover the pan 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 slightly reduce the sauce.
Sprinkle chopped fresh parsley over the dish before serving.