Instructions

1. Pat the chicken thighs dry. In a small bowl, mix 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 1/2 tsp paprika, 1 tsp garlic powder, and 1 tsp dried thyme. Season chicken all over with the spice mix.
2. Heat 2 tbsp olive oil in a wide, heavy pot or Dutch oven over medium-high heat. Add chicken skin-side down and brown 5 to 6 minutes per side until deeply golden; transfer to a plate. Work in two batches if needed.
3. Reduce heat to medium. Add onion and carrots to the pot and cook, stirring, 3 to 4 minutes until softened, scraping up browned bits. Add garlic and cook 30 seconds until fragrant.
4. Stir in the rinsed rice and toast 1 to 2 minutes, stirring, until the grains look slightly translucent and glossy.
5. Pour in 3 cups chicken broth and add the bay leaf. Bring to a gentle simmer and taste the liquid; it should be well seasoned. Adjust with a pinch of salt if needed.
6. Nestle the browned chicken on top of the rice, skin-side up, along with any accumulated juices. Cover tightly with a lid, reduce heat to low, and cook 20 to 22 minutes, maintaining a gentle simmer, until most liquid is absorbed.
7. Quickly uncover, scatter the frozen peas over the rice, dot the top with 1 tbsp butter, and replace the lid. Cook 3 to 5 minutes more, until the rice is tender and the chicken registers 175°F (80°C).
8. Remove from heat and let rest, covered, for 5 to 10 minutes. Discard the bay leaf. Zest the lemon over the pot and squeeze in 1 to 2 tbsp lemon juice.
9. Fluff the rice gently with a fork, sprinkle with chopped parsley, and season to taste with additional salt and pepper. Serve hot with extra lemon wedges if you like.