Pat chicken thighs completely dry using paper towels, then season generously with salt, pepper, and paprika on both sides. This ensures proper browning and creates a flavorful crust that locks in juices.

Heat olive oil in a large Dutch oven or deep skillet over medium-high heat, then carefully place thighs skin-side down. Sear for 5-6 minutes without moving them, allowing the skin to turn golden and crispy before flipping once to cook the other side for 3-4 minutes.

Remove seared chicken thighs from the pan and set aside on a clean plate temporarily. Add minced garlic and diced onion to the remaining oil, then sauté for 2 minutes until fragrant and softened.

Pour chicken broth into the pan while scraping up browned bits with a wooden spoon, releasing all that flavorful fond. Add baby potatoes, carrots, dried thyme, and rosemary, then nestle the hearty savory garlic chicken thighs recipe back into the mixture skin-side up.

Reduce heat to medium and simmer covered for 20 minutes, checking that vegetables are becoming tender and the internal temperature reaches 165°F in the thickest part of the thighs.

Remove lid and stir in butter and heavy cream until smooth and combined throughout the sauce. Cook uncovered for 2-3 more minutes, then squeeze fresh lemon juice over everything and top with chopped parsley.