Begin by marinating your chicken thighs in a mixture of chicken bouillon, garlic powder, onion powder, cayenne pepper, black pepper, paprika, salt, dried thyme, oil, and fresh lemon juice. Ensure each piece is well-coated and flavorful. After mixing, cover the bowl and refrigerate for at least one hour to allow the spices to penetrate the chicken.

Preheat your oven to 400°F (200°C). While the oven heats, chop your bell peppers, tomatoes, and red onion into bite-sized pieces, placing them in a large baking dish. Add a garlic bulb, whole, and fresh thyme sprigs. Drizzle with olive oil, toss to coat, and spread evenly. Roast for 30-35 minutes until the vegetables are tender and slightly caramelized.

After the vegetables have roasted, lower the oven's temperature to 375°F (190°C) and remove the roasted vegetables. Arrange the marinated chicken thighs in a separate dish. Roast the chicken in the oven for about 40-45 minutes until it is golden brown and fully cooked, reaching an internal temperature of 165°F (75°C).

Once the roasted vegetables and garlic are done, let them cool slightly. Transfer them to a blender and puree until smooth. In a large bowl, combine the vegetable puree with rinsed Sella Basmati rice, water or chicken stock, and any remaining seasoning. This mixture forms the flavorful base for your Baked Jollof Rice.

Pour the rice mixture into a casserole dish and mix well. Tuck in a bay leaf for added aroma and flavor. Cover the dish tightly with aluminum foil and bake in the preheated oven at 350°F (175°C) for 50-60 minutes. The rice should absorb all the flavors and be tender when done.

Once the time is up, carefully remove the foil and fluff the rice with a fork. Arrange the roasted chicken thighs on top for a beautiful presentation. Serve your Baked Jollof Rice hot, and enjoy the delightful flavors that come together in this comforting dish.