Heat olive oil in a large pot or Dutch oven over medium heat.

Add the onion and garlic and cook until softened, about 5 minutes.

Add the chicken thighs to the pot and cook until browned on all sides.

Add the carrots, red bell pepper, and zucchini to the pot and cook for another 5 minutes.

Stir in the diced tomatoes, chicken broth, tomato paste, dried oregano, dried thyme, and dried rosemary.

Season with salt and pepper to taste.

Bring the stew to a simmer, then reduce heat to low and cover.

Cook for 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with fresh parsley before serving.

Serve the Greek chicken stew hot with bread or rice.

Enjoy!