Lemon Chicken Thighs with Carrots and Potatoes

This was reaaaaaally delicious and unbelievably easy.  It is a Kelsey Nixon meal and she's a friend of a friend so I figured I'd find out if she was really as good as they say.  She totally is. I'll be doing this a lot from here on out...

• 1/2 baguette (4 cups), cubed
• 3/4 pound small red new potatoes, halved
• Canola oil
• 8 bone-in chicken thighs, skin on
• Kosher salt and cracked black pepper
• 1 large yellow onion, sliced
• 6 cloves garlic, peeled and smashed
• 3/4 pound baby carrots
• 2 lemons, cut into wedges
• Small bunch fresh thyme sprigs

Pre-heat oven to 325 degrees F.
Place cubed baguette on a sheet tray and bake for 10 minutes to dry out. Reserve.
In a pot of simmering water, add the potatoes and simmer for 10 minutes until you just take the bite off (and if your carrots are bigger I'd add them to it for a few minutes also), we will cook these again in the skillet. Remove and reserve.
Pre-heat oven to 425 degrees F.
Heat a 14-inch heavy bottomed skillet on high and coat with canola oil. Season the chicken thighs with salt and pepper. Working in batches, if needed, sear chicken skin side down for 4 to 5 minutes, or until golden brown. Flip and cook for another 2 minutes. Remove chicken from skillet, reserving all of the fat in the pan.
Add onion, season with salt and sweat until translucent and softened, a minute or two. Add the garlic and cook for a minute. Add baguette cubes, reserved potatoes, and carrots, and season with salt and pepper. Add lemon wedges, and thyme. Toss all in the fat and an additional glug of oil if needed. Arrange thighs on top and place in oven for 15-20 minutes or thighs reach 160 degrees F.