1. Pat 6 skin-on, bone-in chicken thighs dry with a paper towel. Evenly sprinkle with 1 1/2 teaspoons salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme. Let chicken sit while you prep the rice.
2. Add 1 1/4 cups rice to a large bowl. Rinse and drain until the water is mostly clear (a little cloudy is fine!). Cover rice with more water and set aside.
3. Add 2 tablespoons olive oil to a large skillet or dutch oven. Add seasoned chicken thighs, skin side down and turn heat to medium. Let chicken cook for 8-12 minutes, until the skin is browned and crisp. Remove chicken to a plate (it won't be fully cooked - that's fine!).
4. If pan looks dry, add another tablespoon of oil. Then add 2 thinly sliced shallots and saute for 8-10 minutes, or until soft and just starting to brown. Add 20 garlic cloves and saute for another 5 minutes until the cloves start to turn light brown.
5. Drain your rice and add to pan. Saute for 2 minutes to toast the rice. Add 1 cup rosé wine and 1 cup water. Add the remaining 2 1/2 teaspoons salt, 4 thyme sprigs and 1 cup frozen peas. 
6. Add chicken back to pan, skin side up this time. It might seem like a tight fit, but just get them all snuggled in there. The liquid should come up the sides of the chicken but not fully cover them. 
7. Bring everything to a boil and then reduce heat to low/medium-low. You want it to stay at a constant simmer so you see tiny bubbles everywhere. Let simmer, uncovered, for 20-25 minutes or until all of the liquid is absorbed, the rice is tender and the chicken fully cooked (feel free to pick up a piece of chicken and so you can check the rice underneath).
8. Top with chopped parsley and serve with lemon wedges if desired. 

Recipe inspired by this video from Food52 and Sohla El Waylly