Preheat the oven to 350 degrees F.

Toss all of the chicken thigh seasoning together, then rub over the tops and bottoms of the chicken thighs.

Set a large sauté pan with deep sides OR a dutch oven over medium high heat. Pour the 2 Tablespoons of olive oil into the pan and let it heat up.

Carefully place the seasoned chicken thighs into pan, skin side down. Cook for 5 minutes without touching the thighs or moving them around in any way. After 5 minutes are up, remove the thighs from the pan and set aside for now. It's okay that they are still mostly raw - they'll finish cooking in the oven.

The pan should now have leftover olive oil, chicken drippings, and seasoning in it from cooking the chicken. Add the onion and garlic directly on top of that into the pan. Cook for 8 minutes, or until the onions begin to soften, stirring frequently in order to scrape up the bits and pieces of flavor stuck to the pan. You might need to reduce the heat to medium to prevent them from burning. Onions can be finicky like that.

Once the onions and garlic are softened, add the chicken broth to the pot and turn the heat up to high. Scrape up any remaining bits stuck to the pan that aren't already mixed in with the onions and garlic. Bring the broth to a boil, then stir in the 1 cup of rice and 2 Tablespoons of parsley.

Nest the chicken into the rice, and cover the pan tightly with foil.

Bake for 30 minutes covered, then remove the foil, stir the rice ( don't forget to stir in the rice stuck under the chicken too ), and bake uncovered for another 25 minutes.