Preheat your oven to 375°F (190°C).

Pat chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, and garlic powder on both sides.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, place chicken thighs skin-side down in the skillet. Cook for 5-7 minutes without moving until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Transfer chicken to a plate and set aside.

In the same skillet with the rendered chicken fat, add 1 tablespoon olive oil and butter. Once butter is melted, add diced onion and cook for 3-4 minutes until translucent.

Add minced garlic and cook for 30 seconds until fragrant.

Add rinsed rice to the skillet and stir to coat in the oil and butter, toasting lightly for about 2 minutes.

Pour in chicken broth and add dried thyme, oregano, and bay leaf. Season with salt and pepper to taste. Bring to a simmer.

Arrange the chicken thighs on top of the rice mixture, skin-side up.

Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 35 minutes.

Remove the cover and continue baking for an additional 10-15 minutes until the chicken skin is crispy, the chicken is fully cooked (internal temperature of 165°F/74°C), and the rice is tender.

Let the dish rest for 5-10 minutes before serving.

Garnish with freshly chopped parsley and serve with lemon wedges.