Step 1: Prep the Chicken
Begin by patting the chicken thighs dry using a paper towel. This helps the skin crisp up beautifully in the oven. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend evenly over each chicken thigh. Drizzle with olive oil and rub again to coat thoroughly. Set aside while you prepare the rice base.

Step 2: Sauté the Aromatics
In a large, oven-safe skillet or baking dish (at least 9×13 inches), melt the butter over medium heat. Add the chopped onion and cook for about 3–4 minutes until soft and translucent. Stir in the minced garlic and sauté for another 30 seconds until fragrant. This creates a flavorful base for the rice.

Step 3: Combine Rice and Broth
Add the uncooked rice to the skillet and stir to coat it in the buttery, aromatic mixture. Pour in the warm chicken broth, and then season with thyme, oregano, salt, and pepper. If using, drop in the bay leaf. Give everything a good stir to ensure the seasoning is evenly distributed.

Step 4: Arrange Chicken on Top
Carefully place the seasoned chicken thighs, skin-side up, directly on top of the rice mixture. The juices from the chicken will seep into the rice as it bakes, infusing it with rich, savory flavor.

Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20–25 minutes, or until the chicken skin is golden brown and crispy, and the rice has absorbed all the liquid.

Step 6: Let it Rest
Once out of the oven, let the dish rest uncovered for about 5–10 minutes. This allows the rice to finish cooking in the residual heat and helps everything settle beautifully.

Step 7: Garnish and Serve
Before serving, sprinkle with freshly chopped parsley and squeeze a touch of lemon over the top for a burst of brightness. Serve hot and enjoy the harmony of flavors and textures in every bite.