Bone-in chicken thighs and drumsticks get rubbed with smoked paprika, garlic powder, and onion powder, then seared skin-side down until deeply golden before joining a pot of rice that's toasted right in those flavorful drippings. Everything simmers together with chicken broth, thyme, and a bay leaf, then finishes in the oven so the rice turns tender and fully infused while the chicken cooks through to juicy, fall-off-the-bone perfection. It's a genuine one-pot meal — no cream, no cheese, no butter finish needed to make it satisfying, just deeply seasoned chicken and rice with crisp, golden skin on top. A scatter of fresh parsley at the end adds a clean, herby brightness that balances the richness of the pan drippings. This is an easy weeknight dinner that holds up well as leftovers, and it's a solid, comforting choice for a dairy free table.
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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, 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 oven-safe 12-inch 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. The chicken will not be cooked through at this stage.
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