Season Chicken Thighs: Pat chicken thighs thoroughly dry with paper towels. Rub all over with 1 tbsp olive oil, dried oregano, thyme, garlic powder, smoked paprika, 1 tsp salt, and black pepper, ensuring the seasoning coats both under and over the skin.

Sear to Golden Crisp: Heat 1 tbsp olive oil in a 12-inch deep oven-safe skillet or cast iron pan over medium-high heat. Place chicken thighs skin-side down and sear undisturbed for 6 to 7 minutes until skin is deeply golden and shatteringly crisp. Flip and sear for 2 minutes on the reverse side. Transfer chicken to a clean plate (chicken will finish cooking with the rice).

Sauté Aromatics & Toast Rice: Pour off all but 1 tablespoon of chicken drippings from the skillet. Add diced onions and cook for 3 minutes until softened. Stir in minced garlic and cook for 60 seconds until fragrant. Add the rinsed rice and toast in the savory pan fond for 2 minutes, stirring constantly until grains become translucent at the edges.

Add Broth & Deglaze: Pour in chicken bone broth, lemon juice, and lemon zest. Use a wooden spoon to scrape up all the flavorful caramelized browned bits from the bottom of the skillet. Bring liquid to a rapid boil, stirring once to distribute the rice evenly.

Nestle Chicken & Simmer: Reduce heat to low. Nestle the seared chicken thighs skin-side up on top of the rice (keep the crispy skin above the liquid!). Tuck the sliced lemon wheels between the thighs. Cover tightly with a heavy lid or foil.

Simmer to Tender Perfection: Cook on low for 20 minutes without lifting the lid. Remove skillet from heat and let sit covered undisturbed for 5 minutes so the steam finishes fluffing the rice. Internal chicken temperature will reach 175°F (ideal for juicy thighs).

Garnish & Serve: Remove lid. Garnish with a generous shower of fresh chopped parsley and freshly cracked black pepper. Fluff the rice around the chicken with a fork and serve directly from the sizzling skillet!