Lemon-Garlic Chicken Thighs with Potatoes and Carrots

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1 pound small multicolored potatoes, sliced 1/4 inch thick

1 pound multicolored carrots, sliced 1/4 inch thick

Kosher salt and freshly ground black pepper

4 bone-in, skin-on chicken thighs (about 2 pounds)

2 tablespoons unsalted butter

1 head garlic, split horizontally

1 small lemon, halved crosswise and thinly sliced

1/4 teaspoon crushed red pepper flakes

1/4 cup fresh flat-leaf parsley leaves