Instructions:

1. Preheat the oven to 375°F.
2. In a large Dutch oven, heat up some olive oil over medium-high heat.
3. Season the chicken thighs with salt and pepper, then sear them on all sides in the Dutch oven until browned. Remove the chicken from the Dutch oven and set it aside.
4. Add the onion and garlic to the Dutch oven and sauté until softened.
5. Add the chicken broth, long grain white rice, bay leaves, thyme, and rosemary to the Dutch oven and stir to combine.
6. Return the chicken to the Dutch oven and spoon some of the liquid over the top.
7. Add any vegetables you like, such as carrots, celery, or bell peppers.
8. Cover the Dutch oven with a lid and bake in the oven for 45-50 minutes, or until the chicken is cooked through and the rice is tender.
9. Remove the bay leaves and discard.
10. Serve the oven baked chicken and rice hot.