Preheat your oven to 400°F. Lightly coat an 11x14 or 9x13-inch baking dish with cooking spray and set it aside.

In a small bowl, combine the olive oil, brown sugar, paprika, dried thyme, dried oregano, garlic powder, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir until a thin paste forms.

Gently rub this spice blend all over the patted-dry chicken drumsticks, then set them aside.

Melt the butter in a medium saucepan over medium-high heat. Add the chopped yellow onion and cook for 3-4 minutes, just until it begins to soften.

Stir in the minced garlic and cook for an additional 30-60 seconds until it becomes fragrant, being careful not to burn it.

Add the uncooked white rice and the remaining 1/2 teaspoon of kosher salt to the saucepan, stirring to combine. Scrape the entire rice mixture into the prepared baking dish.

Arrange the seasoned chicken drumsticks on top of the rice mixture. If desired, add a few lemon wedges to the dish.

Bring the chicken broth to a rapid boil in the same saucepan you used for the onion. Carefully pour the boiling broth over the rice and around the drumsticks in the baking dish.

Quickly and tightly cover the baking dish with aluminum foil. Transfer it to the preheated oven and bake for 30 minutes.

Remove the foil and continue baking uncovered for another 15-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F in the thickest part.

If the rice appears dry but the chicken needs more time, stir in an additional 1/4 cup of broth or water as needed. If the chicken is done but the rice is not, remove the chicken to a plate while the rice finishes cooking.

Once removed from the oven, transfer the chicken to a plate and let it rest for a minute or two. Fluff the cooked rice with a fork.

Garnish with extra lemon wedges and fresh herbs like parsley or thyme, if desired, and serve immediately.