Chicken with saffron rice, tomatoes, peas and thyme

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1.

Wash the chicken and pat dry. Tie the ends of the legs together with kitchen thread. Wash thyme, pat dry, set aside for garnish. Strip the remaining thyme from the stalks. Mix with 3 tablespoons of oil, salt and paprika. Brush the chicken evenly all around. Place on the oven's drip pan. Cook in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 1/4 hours. Cook rice in boiling salted water with saffron according to the package instructions. Approx. Add the peas 8 minutes before the end of cooking. Wash, clean and quarter the tomatoes. Remove the seeds, dice the pulp. Peel and dice the onion. Heat 1 tablespoon of oil in a pan and sauté the onion. Add tomatoes and stew briefly. Drain the rice, drain and add to the tomato mixture, mix everything. Serve the chicken with the rice. Serve with the thyme set aside