Step 1

Preheat oven to 400 degrees.

Step 2

Heat olive oil a large oven safe pot over medium-high heat (I use a 6-quart enameled pot).

Step 3

Dab thighs dry with paper towels, season both sides with salt and pepper.

Step 4

Place in pot skin side down, leaving space around each thigh. Let cook until golden brown on bottom, about 3 - 4 minutes. Turn and continue and cook 2 - 3 minutes longer. Transfer to a plate.

Step 5

Drain of all but 1 Tbsp rendered fat in pot* then return pot to medium-high heat. Add onions, carrots, and celery, saute 3 minutes. Add garlic and saute 1 minute longer.

Step 6

Pour in chicken broth and lemon juice and bring mixture to a boil.

Step 7

Meanwhile in a small bowl stir together Italian seasoning and paprika. Season both sides of chicken with seasoning.

Step 8

Add rice into pot once broth reaches a boil, give it a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with snug fitting oven safe lid.

Step 9

Bake in oven until rice is tender and chicken is cooked through, about 35 minutes.

Step 10

Remove thighs from rice, add parsley to rice and fluff with a fork. Serve warm.