In a small bowl, mix the 1.5 teaspoons sea salt flakes, 1/2 teaspoon ground black pepper, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/4 teaspoon dried basil, and 1/4 teaspoon dried oregano. Cover the chicken thighs in the seasoning and set aside.
Put the minced garlic, yellow onion ( or onion powder), and olive oil into a large dutch oven, and mix. ( I use a 3 quart large cast iron dutch oven, 15 x 4 x 13 inches). Heat over medium heat and sauté for 3-4 minutes.
Place the chicken thighs into the dutch oven, skin side down and push them into the garlic and onion. Make sure to pour any of the excess seasoning into the pan. Let the chicken cook for 4-5 minutes.
Reduce the heat to low-medium. Using tongs, flip the chicken over. Add the lemon juice, maple syrup, chicken broth/ stock, diced peaches, sliced mushrooms, chopped carrots, and chopped sweet potatoes to the pan. Cook uncovered, while the mixture bubbles, for 5-6 minutes.
Then place the lid on top of the dutch oven and cook, covered for 30 minutes.