Preheat oven to 375°F (190°C).

Season chicken thighs with salt, pepper, and paprika.

Heat olive oil in a Dutch oven over medium-high heat. Sear chicken, skin-side down, for 4–5 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.

In the same pot, sauté onion and garlic for 2–3 minutes until fragrant.

Stir in rice and cook for 1 minute to lightly toast.

Add chicken broth, carrots, peas, and thyme. Stir to combine.

Nestle chicken thighs on top, skin-side up.

Cover with lid and transfer to the oven. Bake for 30–35 minutes, or until rice is tender and chicken is cooked through.

Remove from oven, garnish with parsley, and serve warm.