Preheat the oven to 375°F (190°C).

In a large Dutch oven or oven-safe pot, heat 1 tablespoon of oil over medium-high heat.

Season the chicken thighs with salt and black pepper on both sides.

Brown the chicken thighs on both sides in the hot oil, about 5 minutes per side. Once browned, remove the chicken thighs and set them aside.

In the same pot, add the diced onions and minced garlic. Cook for 2-3 minutes or until the onions are translucent.

Add the rice, paprika, dried thyme, salt, and black pepper. Stir until the rice is coated with the spices and the onions are evenly distributed.

Pour the chicken broth into the pot and stir well to combine.

Place the chicken thighs back in the pot, skin side up, on top of the rice and broth mixture.

Cover the pot with a tight-fitting lid and bake for 45 minutes.

After 45 minutes, remove the lid and bake for an additional 10-15 minutes or until the chicken skin is crispy and the rice is fully cooked.

Once done, remove the pot from the oven and let it rest for 5-10 minutes before serving.

Garnish with chopped fresh parsley and serve hot.