Preheat oven to 350.
Heat 1 teaspoon olive oil in a non-stick skillet, over medium-high heat. Add chicken, skin side down, and brown for about 5 minutes. Turn chicken and brown the other side for 5 minutes. Remove from heat.
Meanwhile, heat remaining teaspoon olive oil to a medium saucepan; add onion, carrots, celery and garlic. SautÃ© until vegetables have softened. Add chicken stock, barley and poultry seasoning to vegetables. Heat mixture until boiling. Pour hot mixture into 1.5 quart casserole or 9 x 9-inch baking dish. Arrange chicken thighs atop mixture. Bake, covered, for 1 hour or until barley and chicken are tender. Sprinkle with parsley.
Core, once chicken skin is removed.