Put chicken in Dutch oven or 3-quart covered casserole. Add onion, orange peel and juice, 1 teaspoon salt and thyme. Cover and bake at 400° for 30 minutes. Remove from oven, stack chicken on one side and add water, remaining salt and rice. Rearrange chicken over rice. Cover and continue baking 30 minutes, or until liquid is absorbed and rice is tender. 4 to 6 servings.