Preheat and prep the pan: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish or similar baking pan.

Season the chicken: Pat chicken thighs dry. Season generously with 1 1/2 teaspoons salt, 1 teaspoon black pepper, and the smoked paprika. Dry skin equals crisp skin, so don’t skip the pat-down.

Quick sear for flavor: In a large skillet, warm the olive oil over medium-high heat. Place thighs skin-side down and sear 3–4 minutes until golden. Flip and sear 2 minutes more. Transfer to a plate. This boosts flavor and helps the skin crisp in the oven.

Sauté the aromatics: In the same skillet, lower heat to medium. Add onion, carrots, and mushrooms with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds. This creates the savory base for the rice.

Layer the casserole: Add the rice to the casserole dish. Stir in the sautéed vegetables, thyme, bay leaf, and peas. Pour in the chicken broth and cream (if using). Taste the liquid and season lightly—broth varies, but aim for well-seasoned.

Nestle the chicken: Place chicken thighs on top, skin-side up. Don’t submerge the skin fully; keeping it above the liquid helps it stay crisp.

Bake until tender: Cover tightly with foil and bake 25 minutes. Remove foil and bake another 20–25 minutes, until rice is tender and most liquid is absorbed. The chicken should register 175°F (80°C) at the thickest part for tender, pull-apart thighs.

Finish and rest: Let the casserole rest 5–10 minutes. Sprinkle with chopped parsley and a little lemon zest, or serve with lemon wedges for brightness.

Serve: Spoon a bed of creamy rice and vegetables onto plates, then top with a golden chicken thigh. Add a crack of pepper if you like.