Heat the olive oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken and set aside. In the same pot, add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes. Add the carrots, celery, and potatoes; cook for another 5 minutes, stirring occasionally. Return the chicken to the pot and pour in the chicken broth and apple juice. Stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 45 minutes to an hour, or until the chicken is fully cooked and the vegetables are tender. Adjust seasoning if needed. Garnish with fresh chopped parsley before serving.