Preheat Oven:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or large casserole dish.

Season Chicken:
Pat chicken legs dry. In a bowl, toss chicken with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper until evenly coated.

Sauté Aromatics:
In a small skillet over medium heat, melt butter. Sauté onion and garlic for 2–3 minutes until fragrant. Remove from heat.

Assemble Dish:
Spread rinsed rice evenly in the prepared baking dish. Pour chicken broth over rice. Stir in the sautéed onions and garlic. Arrange seasoned chicken legs on top of rice.

Bake:
Cover tightly with foil and bake for 40 minutes. Remove foil, baste chicken with juices, and bake uncovered for another 20–25 minutes, or until chicken is golden and rice is tender.

Serve:
Let rest for 5 minutes. Garnish with chopped parsley and serve warm.