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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Pat the chicken thighs dry with a paper towel. Season them all over with ½ teaspoon of the salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden brown and crisp, about 5-7 minutes. Flip the chicken and cook for another 2 minutes. Transfer the chicken to a plate (it will not be cooked through).
Reduce the heat to medium and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds.
In the prepared baking dish, combine the sautéed garlic, rinsed rice, cream of chicken soup, lemon juice, lemon zest, tarragon, crushed red pepper, chicken broth, and the remaining ½ teaspoon of salt. Stir until everything is evenly mixed.
Arrange the browned chicken thighs on top of the rice mixture. Place the lemon slices around the chicken.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and continue to bake until the rice is tender, the liquid is absorbed, and the chicken is cooked through (reaching an internal temperature of 165°F or 74°C), about 15-20 more minutes.
Let the casserole rest for 5 minutes. Garnish with fresh parsley and additional tarragon and red pepper flakes before serving.