Pat the chicken dry and season with salt and pepper.

Heat 1 tablespoon extra virgin olive oil in a pot over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 5 minutes without moving until browned and crisp. Flip and cook for 5 minutes more.

Add the onion, garlic, and bay leaves to the pot. Pour the water on top, adding more if needed to immerse the chicken. Season with a big pinch of salt. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes.

Scoop the chicken out of the broth and transfer it to a large bowl. Transfer the head of garlic to a small bowl.

Pour the broth through a fine-mesh sieve into a large bowl and discard the solids. Wipe out the pot and return it to the stove.

Remove the skin from the chicken and pick the meat from the bones. Shred the chicken and add it to the bowl of broth. Note: You can fry the chicken skin and crumble it over the soup for a crispy garnish if you like.

Pop the garlic cloves from the paper and mash them into a paste with a fork. Set aside.

Heat 1 tablespoon olive oil in the pot over medium heat. Add the onion and carrots and season with salt and pepper. Cook for 6–8 minutes until softened.

Add the garlic paste, thyme, and paprika and cook for 1 minute until fragrant. Add the white parts of the scallions and cook for another 30 seconds.

Add the rice and toss to coat. Cook for 2 minutes, stirring occasionally. Add another pinch of salt.

Pour in the broth and chicken and bring to a boil. Reduce heat and simmer for 20–25 minutes or until the rice is tender and the broth is thick. If you like it soupier, add another cup of water and another pinch of salt.

Taste the chicken and rice and add more salt and pepper if needed. Stir in the lemon juice and half the scallion greens. Simmer for 3–5 minutes. Turn off the heat.

Spoon the chicken and rice into shallow bowls and garnish with lemon wedges and the remaining scallion greens. Enjoy!