Pat chicken dry with paper towels, then rub with salt and pepper. This helps the skin brown well and keeps the meat flavorful inside.

Heat olive oil and butter in a large skillet. Keep medium heat so the butter does not burn while melting gently together.

Place chicken pieces skin side down first. Cook until golden and crisp, then turn. Remove when nicely browned on both sides.

Add sliced onions to the same pan. Stir slowly. They pick up chicken bits and become sweet, soft and full of flavor.

Stir in garlic for a short time. Do not burn it. Cook only until fragrant, because burned garlic tastes bitter and unpleasant.

Place carrots and potatoes into the pan. Stir everything together. The vegetables will soak up juices and become very tender later.

Put browned chicken back on top of vegetables. Nestle pieces gently so juices drip down and season everything evenly during cooking.

Sprinkle thyme and rosemary over chicken and vegetables. These herbs bring warm farm flavor that makes this dish taste rustic.

Add chicken broth gently around the pan. Do not cover chicken skin fully. This keeps skin crisp while meat stays moist.

Cover pan loosely and cook on low heat. Let everything simmer slowly until chicken is cooked through and vegetables feel soft.

Make sure juices run clear and meat is tender. If needed, cook longer. Slow gentle heat gives the best taste and texture always.

Turn off heat, sprinkle parsley and let rest briefly. Serve hot and enjoy cozy homemade comfort food with family or friends.