Arrange chicken thighs in a single layer in a roasting pan. Season with salt and pepper.
Scatter onion over and around chicken.
Top chicken with basil, rosemary, and garlic.
Pour chicken broth into bottom of pan. Place carrots evenly around the chicken.
Cover pan with aluminum foil.
Place in oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.
Remove aluminum foil, turn broiler to medium-high and broil until skin is brown and crisp with an internal temperature of 165 degrees F, about 10 minutes.
Remove from oven and serve with your favorite side dish.