Preheat oven to 400°F (200°C). Heat half the oil in large ovenproof skillet set over medium heat. Season chicken thighs with poultry seasoning. Cook chicken 12 to 15 min., turning once, until browned all over. Transfer to plate.
Heat remaining oil in skillet. Cook carrots, chickpeas, onion and thyme 3 to 5 min. until carrots start to soften. Stir in broth (set lemon zest aside) and lemon juice; bring to a boil. Reduce to a simmer for 5 min. Add chicken back to pan. Transfer to oven, bake uncovered 20 to 25 min. until chicken skin is crispy and meat reaches an internal temperature of 165°F (74°C).
Sprinkle with lemon zest and parsley to serve.
Before searing poultry or meat, pat dry with paper towel for better browning.
Substitute chickpeas with canned white beans or lentils.