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, pepper, paprika, and dried thyme on both sides.
Add the chicken thighs to the pot skin-side down and sear for 5 minutes until the skin is golden brown. Flip and sear the other side for 3 minutes. Remove the chicken from the pot and set aside.
Add the sliced onion, minced garlic, carrots, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
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 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 sprinkle the chopped fresh parsley over the chicken and vegetables.
Let the dish rest for 5 minutes before serving.