Sheet Pan Roasted Chicken and Carrots

Name: Sheet Pan Roasted Chicken and Carrots
Ingredients: 6 large carrots, chopped into roughly 1 inch pieces; 1 large fennel bulb, cored and cut into thin wedges; 1/2 red onion cut into roughly 1 inch pieces; 1 lemon, cut in half lengthwise, seeds removed and very thinly sliced; 3 garlic cloves, peeled and smashed; 3 tablespoons olive oil, divided; 4 skin-on, bone-in chicken thighs, about 1 1/2 lbs; 3/4 cup greek yogurt; 1 tablespoon harissa paste (or more to taste); 1 tablespoon fresh lemon juice; 1/4 cup fresh parsley leaves; warm pita bread for serving