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1. Pat the chicken thighs very dry, then season both sides with kosher salt, black pepper, smoked paprika and dried oregano. Zest one lemon and set the zest aside, then juice both lemons.
6 piece bone-in, skin-on chicken thighs,
1.5 tsp kosher salt,
0.5 tsp black pepper,
1 tsp smoked paprika,
1 tsp dried oregano,
2 piece lemons
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2. Heat the olive oil in a large, deep lidded skillet over medium-high heat. Place the chicken skin-side down and sear without moving for 6-7 minutes until deep golden and crisp, then flip and brown 2 minutes more. Transfer to a plate, leaving the rendered fat in the pan.
6 piece bone-in, skin-on chicken thighs,
1 tbsp olive oil
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3. Reduce heat to medium. Dice the onion and mince the garlic. Sauté the onion in the chicken fat for 3-4 minutes until softened, then add the garlic and cook 30 seconds until fragrant.
1 piece yellow onion,
5 clove garlic
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4. Stir in the rice and toast for 1-2 minutes. Pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan, and bring to a boil.
1.5 cup long-grain white rice,
2.5 cup low-sodium chicken broth,
2 piece lemons
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5. Nestle the chicken back into the rice, skin-side up, keeping the skin above the liquid. Cover, reduce heat to low, and simmer 25 minutes until the rice is tender and the chicken reaches 175°F (80°C) internally. Do not lift the lid during this time.
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6. Scatter the baby spinach over the rice, re-cover, and let stand off the heat for 5 minutes until wilted. Dot with butter, then fluff the rice gently around the chicken, folding in the spinach and lemon zest.
2 piece lemons,
5 oz baby spinach,
1 tbsp butter
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7. Chop the parsley, sprinkle over the skillet, and serve straight from the pan.
2 tbsp fresh parsley (garnish)
