Step 1: Season the chicken thighs generously with salt, pepper, and dried oregano on both sides.
Step 2: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until crispy and golden. Flip and sear for another 2 minutes. Remove chicken and set aside.
Step 3: In the same pan, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 1 minute until fragrant, scraping up the browned bits from the chicken.
Step 4: Add the rinsed rice to the pan and stir to coat in the oils. Toast the rice for 2 minutes.
Step 5: Pour in the chicken broth, lemon juice, lemon zest, and fresh thyme. Stir to combine and bring to a gentle boil.
Step 6: Place the chicken thighs back into the pan on top of the rice. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
Step 7: Remove from heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley and extra lemon slices before serving.