Place chicken thighs in a large pot and fill with water so it covers the chicken, season with salt. Add chopped onion, celery, carrots, and parsley to the water. Cover and bring to a boil. Boil chicken for 15 minutes. After that, move chicken to a plate, and strain the chicken stock and use for later. If you decide to use store-bought chicken stock, you don't need to add the vegetables to the water, but you do have to boil the chicken for 15 minutes in water.

Heat oil in a large 10" oven-proof skillet over medium-high heat. Add chopped carrots, onion, and garlic. Season with salt, freshly ground black pepper, thyme, and oregano. Saute for about 5 minutes, or until vegetables are tender.

Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, thyme, and oregano.

Season chicken thighs with garlic powder, paprika, salt and black pepper on both sides. Place the chicken on top of the rice mixture in the skillet.

Add lemon zest and lemon juice to the chicken stock and mix well. Pour over the rice mixture.

Bake in a preheated 350 F oven for about 30 minutes. Move the oven rack to the top and bake for another 10 minutes, to get a nice golden brown crispy skin on the chicken.