Wash and pat dry the chicken thighs and drumsticks.

Peel and chop the carrots, potatoes, and onion if not using baby versions. Mince the garlic.

Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of oil.

Sear the chicken pieces in batches until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.

In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and softened, about 2–3 minutes.

Stir in the tomato paste and cook for 1–2 minutes to enhance its flavor. Add the fresh thyme sprigs and mix well.

Return the seared chicken to the pot. Add the carrots and potatoes around the chicken. Pour in enough water or broth to cover about 2/3 of the ingredients. Season with salt and pepper to taste.

Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer for 45–60 minutes, or until the chicken is tender and the vegetables are fully cooked. Stir occasionally to prevent sticking.

About 5 minutes before serving, stir in the frozen peas. Cook until they are heated through.

Remove the thyme sprigs before serving. Dish up the chicken, vegetables, and broth into bowls. Garnish with fresh parsley or thyme, if desired.