Heat the oven to 375°F (190°C). Pat the chicken thighs very dry, then season them with about 1 teaspoon of the kosher salt, the black pepper, paprika, and dried thyme or oregano.

Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes, until deeply golden; turn and cook for 2 minutes more, then transfer the chicken to a plate.

Reduce the heat to medium and add the diced onion. Cook for 3–4 minutes, stirring occasionally, until softened, then add the minced garlic and cook for about 30 seconds.

Stir the rinsed, well-drained rice into the onion mixture and toast it for 1–2 minutes. This brief step helps the grains stay separate and gives the rice a nuttier, more savory flavor.

Pour in the warm chicken broth, add the remaining salt and bay leaf, and scrape up the browned bits from the bottom of the pan. Bring the liquid to a gentle simmer.

Nestle the chicken thighs into the rice with the skin-side facing up. Cover the skillet tightly with its lid or with foil, then bake for 25–30 minutes, until the rice is tender and the chicken reaches at least 165°F (74°C) internally.

Remove the covered pan from the oven and let it rest for 5–10 minutes. Remove the bay leaf, fluff the rice gently, and finish with chopped parsley and lemon wedges if desired.