How to make it

1. Season the chicken.. Pat the chicken thighs dry with paper towels — this helps them brown. Sprinkle both sides with the salt, pepper and oregano.
2. Brown the thighs.. Heat the olive oil in the skillet over medium-high heat. Lay the chicken in skin-side down and cook 5–6 minutes without moving it, until deep golden. Flip and cook 4 more minutes. Take the chicken out and set it on a plate.
3. Toast the rice and garlic.. Turn the heat to medium. Add the garlic and rice to the same pan and stir for 1 minute, until the rice looks a little toasty and smells like garlic.
4. Add the broth and lemon.. Pour in the chicken broth and the lemon juice. Stir once, scraping up the brown bits from the bottom — that is flavor.
5. Nestle the chicken back in.. Lay the chicken thighs on top of the rice, skin-side up. Tuck the lemon slices around them. Put the lid on.
6. Cook 20 minutes.. Turn the heat to low and cook 20 minutes with the lid on. Do not lift the lid — the steam is cooking the rice.
7. Rest and finish.. Take the pan off the heat and let it sit, lid on, for 5 minutes. Dot the butter over the top, sprinkle with parsley if you like, and serve.