Season chicken pieces with salt and pepper.

In a Dutch oven or large heavy-bottomed saucepan, heat the oil over medium-high heat. Cook chicken, turning occasionally, until golden, about 6 to 7 minutes. Transfer to a plate.

Using the same pan and adding more oil as needed, cook onions over medium-high heat, stirring, until golden, about 3 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits. Bring to a boil

Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes before serving.