Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken thighs skin-side down and cook without moving for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs 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 softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rinsed rice and cook for 1-2 minutes, stirring frequently, to lightly toast the rice.
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, skin-side up.
Bring the mixture 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 of 165°F).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and rice before serving.