In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion is translucent.

Add the sliced carrots and diced potatoes to the pot. Stir to combine and cook for another 5 minutes.

Return the browned chicken to the pot. Pour in the chicken broth, and add the thyme, parsley, salt, and pepper. Bring to a boil.

Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.

Stir in the frozen peas and cook for an additional 5 minutes. Adjust seasoning if necessary.

Serve hot, garnished with extra parsley.