In a large pot, warm the olive oil over medium heat. Once shimmering, add the chopped onions and minced garlic, sautéing for about 2 minutes until fragrant and golden.

Season the boneless chicken thighs with salt and pepper. Add them to the pot and brown on each side for about 5 minutes, allowing the skin to crisp and develop flavor.

Stir in the diced carrots and potatoes, making sure they’re coated in the tantalizing pan juices for about 1 minute.

Gently pour in the low-sodium chicken broth and toss in the dried thyme and bay leaves. Bring the mixture to a gentle simmer, cover, and let it cook for 30 minutes.

After 30 minutes, check the chicken for tenderness. If it’s not fork-tender yet, allow it to simmer with the lid on for an additional 10 minutes.

Remove the pot from the heat, discard the bay leaves, and serve the dish warm, garnished with freshly chopped parsley for a pop of color and flavor.