One Pot Crispy Chicken Thighs & Rice

Heat a Dutch oven or large, deep skillet with a lid over medium heat. Season chicken thighs with the seasonings listed above and toss to coat evenly. Add olive oil to the pot and sear the chicken thighs for 3-4 min each side. I did this in 2 batches. Set aside. Add 1 tbsp butter to the same pot and saute onion and garlic for about 2 minutes. Add in rice and stir to combine. Add in chicken broth and lemon juice then bring to a boil. Add in the chicken thighs then lower to a simmer and cover for 20 minutes. Garnish with parsley and green onion. I always add another squeeze of lemon juice on top too!