Preheat your oven to 350°F (175°C).

Season the chicken thighs with salt and pepper on both sides.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken and set aside.

In the same skillet, add the sliced onion and garlic, cooking until the onion is translucent, about 3-4 minutes.

Add the sliced apples, chicken broth, apple juice, thyme, and cinnamon to the skillet. Stir to combine and bring to a simmer.

Return the chicken thighs to the skillet, placing them on top of the apple mixture.

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise for 30-35 minutes, or until the chicken is cooked through and tender.

Remove from the oven, let it rest for a few minutes, and then garnish with fresh parsley before serving.