Turn on the Cookeo and select the ‘Brown’ mode.
Add the olive oil to the Cookeo pot and let it heat up.
Add the chicken thighs to the pot and brown them on all sides for about 5 minutes. Remove the chicken and set aside.
Add the sliced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened.
Add the carrots and potatoes to the pot and stir to combine with the onions and garlic.
Return the browned chicken thighs to the pot, placing them on top of the vegetables.
Pour the chicken broth over the ingredients.
Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Close the Cookeo lid and set it to ‘Pressure Cook’ mode for 15 minutes.
When cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully release any remaining pressure.
Open the lid, remove the bay leaf, and check seasoning. Adjust salt and pepper if needed.
Serve the chicken and vegetables hot, garnished with chopped fresh parsley.