Preheat oven to 350°F/180°C, combination steam setting. If your oven has variable steam settings, use 60%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the humidity for you.
While the oven heats, trim any excess fat from your chicken, Mix together the paprika, thyme, garlic and onion powders, pepper and salt in a small dish. Sprinkle this mixture evenly over both sides of the chicken.
Once the oven is at temperature, put the onion, garlic and butter into a heatproof casserole pan or baking dish. Put the dish into the oven for 5 minutes, until the butter is melted and the onion and garlic have softened.
Add the rice to the pan and stir so all the grains are coated in the butter, then pour in the stock. Lay the chicken on top of the rice (it’ll look like it’s swimming, but don’t worry).
Return the pan to the oven (no lid) and cook for 30 minutes, by which time the chicken should be golden and tender, and the liquid should have fully absorbed into the rice.
Remove the chicken from the pan and fluff the rice, then return the chicken. For kids, I often slice the chicken before taking the pan to the table, to make serving and eating easier.
Serve hot with roasted vegetables or a green salad alongside.