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Preheat oven to 400F.
Mash together the butter, rosemary, thyme, ½ tsp salt, paprika and lemon zest.
Using a paper towel to pat chicken thighs and legs dry. This will make it easier to spread the butter.
Add 6 lemon slice to the bottom of a 9 x 13 baking dish as shown.
Place chicken on top of the lemon slices. Spread prepared herb butter over the chicken.
Add garlic cloves to the baking dish and roast uncovered for 30 minutes or until the chicken has an internal temperature of 165F.
Remove the chicken and the lemon from the baking dish. Keep everything else.
Mash the garlic then add rice, chicken stock, ¼ tsp salt, peas, ¼ cup parsley and lemon juice.
Mix well, cover with a lid or aluminum foil and place back in the oven for 30 minutes or until the rice is full cooked.
Mix grate cheese into the rice, add back chicken and garnish with remaining lemon slices and parsley!