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Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and ¼ tsp. each salt and pepper.
Pat chicken thighs dry with paper towels and season all over with remaining ¼ tsp. each salt and pepper.
Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.
*Find at well-stocked grocery stores and online.