Preheat oven to 400ºF.
Pour rice into a 9x13” oven-safe baking dish. Add the chicken stock, lemon slices, thyme sprigs, some salt and pepper. Stir to ensure an even layer of rice on the bottom of the dish.
Arrange the chicken on top of the rice. Drizzle chicken with EVOO and season with salt and pepper.
Roast in the oven for about 1 hour, until the rice is tender and the chicken is cooked through.
Remove from the oven, place chicken on a board and let rest, about 5 to 10 minutes before carving.
Stir rice to loosen.