Creating Easy One-Skillet Chicken Thighs with Carrots is simple if you follow these steps:

1. Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat.
2. Sear the Chicken: Season chicken thighs with salt and pepper. Place them skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy. Turn them over and sear for another 5 minutes. Remove the chicken and set aside.
3. Sauté Vegetables: In the same skillet, add the chopped onion and carrots. Sauté for about 5 minutes until the onions become translucent.
4. Add Garlic: Stir in the garlic and sauté for another 1-2 minutes until fragrant. Be careful not to burn it.
5. Combine Ingredients: Pour in the chicken broth, then add the thyme and rosemary. Stir well to combine.
6. Return Chicken to Skillet: Place the chicken thighs back into the skillet, skin-side up. Make sure they are nestled among the carrots and broth.
7. Simmer and Cook: Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 25-30 minutes or until the chicken is cooked through and internal temperature reaches 165°F (75°C).
8. Finish and Serve: Once cooked, remove the skillet from the heat. Garnish with fresh parsley if desired. Serve hot and enjoy your savory meal.