Preheat the oven to 350°F (175°C).

In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook until browned, about 5-7 minutes per side. Remove the chicken and set aside.

Add the sliced sausage to the same pot and cook until browned, about 5 minutes. Remove and set aside with the chicken.

In the same pot, add the chopped onion and carrots. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.

Stir in the dried thyme, dried rosemary, and bay leaf. Pour in the chicken broth and diced tomatoes, stirring to combine.

Return the chicken and sausage to the pot. Add the cannellini beans and season with salt and pepper to taste. Bring to a simmer.

Cover the pot with a lid or aluminum foil and transfer to the preheated oven. Bake for 1 hour, until the chicken is tender and cooked through.

Remove the bay leaf and discard. Garnish with freshly chopped parsley before serving.