Start by cleaning your chicken thighs under cold running water, then pat them dry. In a bowl, combine oil, lemon juice, salt, and spices. Coat the chicken with the marinade and refrigerate for at least an hour.

Preheat your oven to 400°F (200°C) while you prepare your vegetables.

Chop the bell peppers, tomatoes, and red onion into bite-sized pieces. Place these along with a whole garlic bulb in a baking dish. Drizzle with oil and toss gently.

Roast the vegetables in the oven for 30-35 minutes, tossing halfway through.

After the vegetables, roast the marinated chicken for 40-45 minutes until crispy and juices run clear.

Blend the roasted vegetables and garlic into a smooth puree.

In a casserole dish, combine the vegetable puree, tomato paste, chicken stock, and reserved juices. Rinse the Sella Basmati rice and add it, stirring well.

Cover the dish with aluminum foil and lower the oven temperature to 350°F (175°C). Bake for 50-60 minutes.

Once cooked, fluff the rice with a fork and serve topped with the roasted chicken.