Heat olive oil in a large pot or deep skillet over medium-high heat.
Season the chicken thighs with salt and black pepper.
Place the chicken thighs skin-side down in the pot and cook for 5-7 minutes until the skin is golden brown and crisp. Flip and cook for another 3 minutes. Remove chicken from the pot and set aside.
Reduce heat to medium and add the chopped onion to the pot. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the rice to the pot and stir to coat it with the oil and onion mixture.
Pour in the chicken broth, lemon zest, lemon juice, and dried thyme. Stir to combine.
Return the chicken thighs to the pot, placing them on top of the rice.
Bring the mixture to a boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C).
Remove the pot from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and sprinkle chopped fresh parsley over the dish before serving.