Golden, crisp-skinned chicken thighs and drumsticks get a smoky rub of paprika, garlic powder, and onion powder before they sear in a hot Dutch oven until deeply browned. The rice cooks right in those flavorful drippings along with softened onion, garlic, and drained diced tomatoes, soaking up all that savory depth as it bakes. A simmer of broth, thyme, and a bay leaf ties everything together, and nestling the chicken back on top before baking lets the juices work their way through every grain. By the time it comes out of the oven, you've got tender, fall-apart chicken sitting on a bed of rice that's fully infused with flavor, no last-minute fussing required. A scatter of fresh parsley brightens the whole pot right before serving. It's a comforting, all-in-one dinner that fits neatly into an added salt–conscious kitchen without sacrificing any of that deep, roasted flavor.
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Preheat the oven to 375°F (190°C). Pat the chicken pieces completely dry with paper towels. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture evenly over all sides of the chicken.
Heat the olive oil in a large Dutch oven or deep 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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