Heat olive oil in your large Dutch oven or heavy-bottomed pot over medium-high heat. Pat chicken pieces dry with paper towels, then season generously with salt and pepper.

Add chicken to the hot oil and cook for 4-5 minutes per side until golden brown all over. You're creating a flavorful crust, not cooking through completely; remove to a clean plate.

In the same pot, sauté the chopped onion for 3 minutes until softened and fragrant. Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add diced potatoes, sliced carrots, thyme, rosemary, paprika, and bay leaves to the liquid.

Return the browned chicken pieces to the pot, nestling them among the vegetables. Bring to a boil, then reduce heat to medium-low and simmer covered for 20 minutes until potatoes are nearly tender and chicken is cooked through.

This one pot chicken and potatoes recipe reaches completion when you stir in the green beans and fresh parsley. Cook uncovered for 3-4 minutes until green beans turn bright green and tender.

Remove bay leaves and taste, adjusting seasonings as needed. The dish should be hearty yet balanced, with tender vegetables and succulent meat throughout.