Season the chicken thighs with kosher salt and freshly ground black pepper on both sides.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the skillet and stir to coat the grains with the oil and onion mixture.
Pour in the chicken broth, lemon zest, lemon juice, dried thyme, and dried oregano. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
Bring the liquid to a gentle simmer, then cover the skillet with a tight-fitting lid.
Reduce heat to low and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle the chopped fresh parsley over the dish before serving.