Prep the chicken: Pat the chicken thighs dry and season both sides generously with salt, pepper, smoked paprika, and a pinch of cumin. Dry skin helps it crisp up more easily.

Sear the chicken: Heat a large oven-safe skillet or Dutch oven over medium-high heat with the olive oil. Place the chicken skin-side down and cook until the skin is deeply golden and crisp, about 6–8 minutes. Flip and cook 2–3 minutes more. Transfer the chicken to a plate. Don’t wipe the pan—you want those browned bits.

Soften the aromatics: Lower heat to medium. Add the onion and carrot with a small pinch of salt. Cook 3–4 minutes until softened, scraping up the browned bits. Stir in the garlic and dried thyme or oregano; cook 30 seconds until fragrant.

Toast the rice: Add the rinsed rice to the pan. Stir to coat with the oil and aromatics. Let it toast for 1–2 minutes, which helps the grains stay separate and boosts flavor.

Add the liquid: Pour in the warm chicken stock, add the bay leaf, and taste the liquid. It should be pleasantly seasoned—add salt if needed. Stir in the butter if using.

Nestle in the chicken: Place the chicken thighs on top of the rice, skin-side up. Any juices from the plate go in too. Keep the skin exposed so it stays crisp.

Cook covered, then uncovered: Bring the mixture to a gentle simmer. Cover with a lid or foil and cook on low heat for about 15 minutes, or transfer to a 375°F (190°C) oven for 18–20 minutes. Uncover, scatter the peas around the chicken, and cook another 5–10 minutes until the rice is tender and the liquid is absorbed.

Rest and finish: Turn off the heat and let the pan rest, covered, for 5–10 minutes. This helps the rice steam and turn fluffy. Remove the bay leaf, squeeze fresh lemon over the top, and sprinkle with parsley.

Serve: Spoon rice onto plates, top with a chicken thigh, and offer extra lemon wedges. The bright acidity balances the richness.