Method

• Heat the oven: Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish with about 1 teaspoon of the olive oil.
• Season the chicken: Pat the chicken thighs very dry with paper towels. Combine 1/2 teaspoon kosher salt, paprika, garlic powder, onion powder, thyme, oregano, black pepper, and the optional cayenne in a small bowl. Rub the seasoning evenly over both sides of the chicken, concentrating some seasoning on the skin.
• Brown the chicken: Heat the remaining olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook for 4–5 minutes, without moving it, until the skin is golden brown. Turn and cook for another 2 minutes. The chicken does not need to be cooked through at this stage. Transfer it to a plate.
• Build the rice mixture: Reduce the skillet heat to medium. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the rinsed rice and cook for 1 minute, coating the grains with the seasoned oil. Remove from the heat.
• Combine the rice and broth: Transfer the rice and onion mixture to the prepared baking dish. Pour in the chicken broth and stir gently so the rice is spread into an even layer. Sprinkle the remaining 1/2 teaspoon kosher salt over the mixture.
• Arrange the chicken: Place the browned chicken thighs skin-side up over the rice. Pour any juices from the plate back into the baking dish around the chicken, but keep the skin exposed above the liquid as much as possible.
• Bake covered: Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 30 minutes. The rice should be beginning to absorb the broth, and the chicken will continue cooking during the uncovered stage.
• Finish uncovered: Remove the foil carefully because hot steam will escape. Continue baking for 15–20 minutes, until the rice is tender and the chicken skin is deeply golden. The thickest part of each chicken thigh should reach at least 165°F (74°C), measured without touching the bone.
• Rest before serving: Remove the baking dish from the oven and let it rest uncovered for 10 minutes. This allows the rice to finish absorbing moisture and helps the chicken retain its juices. The finished rice should be tender and fluffy rather than soupy.
• Garnish and serve: Fluff the rice gently with a fork, taking care not to disturb the chicken too much. Sprinkle with optional fresh parsley and serve the chicken over the rice while hot.