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Chicken Thighs: One-Pot Crispy Chicken And Rice
Ingredients
- 1 tablespoon olive oil
- 6 (4 ounce) bone-in, skin-on chicken thighs
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- ⅔ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 ½ cups uncooked long-grain rice
- 3 cups chicken stock, divided, or more to taste
- 1 tablespoon finely chopped flat-leaf parsley
- 1 medium lemon, cut into wedges
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