Pre-heat the oven to 400 degrees.
Slice the peeled carrots, jalapenos and onion. Set aside
Trim the chicken thighs from any excess fat then marinate it with the marinade ingredients. If you have time, you can marinate for 30 minutes to an hour but not required.
Heat an oven safe skillet and add 1 tbsp. of olive oil. Pan sear the chicken thighs until golden brown on each side. Takes about 5 minutes on each side. Set aside in the bowl where you marinated them or a new bowl.
In the same skillet, line up the onions on the bottom and then add in the chicken thighs right on top. Add in the peppers, jalapenos, carrots, potatoes, chicken broth and remainder of the extra marinade that was left in the bowl.
Spray the top of the dish with some olive oil and bake in the pre-heated oven for 45 minutes or until the chicken reaches internal temperature of 165 degrees.
Remove and cover with foil to rest for 5 minutes before serving. You can garnish with lemon or lime wedges and some fresh herbs.