In a bowl, mix olive oil, garlic, lemon juice, parsley, oregano, cumin, coriander, paprika, salt, and pepper. Coat the chicken well so they’re fully covered in flavor, then set them aside while you prepare the rice.
In a deep baking dish, add rinsed rice, onion, olive oil, cumin, and salt. Pour in chicken broth and stir once.
Place marinated chicken thighs on top of the rice mixture.
Cover tightly with foil and bake at 375°F for 40–45 minutes. Uncover and bake another 10–15 minutes until chicken is golden and rice is tender.
Let sit for 10 minutes, fluff rice, and serve warm. Serve with fresh parsley, lemon wedges, yogurt or tahini sauce, and toasted almonds or pine nuts.
