Prepare the Chicken: Pat the chicken thighs completely dry with a paper towel. This is crucial for getting that skin wonderfully crisp. Season them generously on all sides with salt and freshly ground black pepper.

Sear the Chicken: Heat the olive oil in a large, heavy-bottomed skillet or casserole dish with a lid over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes without moving them, until the skin is deep golden brown and crisp. Flip and cook for another 2 minutes on the other side. Remove the chicken to a plate and set aside.

Sauté the Aromatics: Reduce the heat to medium. There should be a good amount of rendered chicken fat in the pan – don't discard it! Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.

Toast the Rice: Add the rinsed and drained basmati rice to the pan. Stir it constantly for about a minute, ensuring all the grains are coated in the fat and aromatics. This toasting step enhances the nutty flavour of the rice.

Add the Liquids: Pour in the hot chicken stock, the juice of one lemon, and the zest from both lemons. Add a good pinch of salt and pepper. Stir well, scraping up any browned bits from the bottom of the pan – that's pure flavour!

Simmer Together: Bring the liquid to a lively simmer. What works best for me is to nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice. This helps keep that hard-earned crispy skin from getting soggy.

Cover and Cook: Once simmering, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 18-20 minutes. Do not lift the lid during this time! You want to trap all that steam inside to cook the rice perfectly.

Rest and Finish: After 18-20 minutes, turn off the heat completely and let the pan stand, still covered, for another 5-10 minutes. This resting period is essential for the rice to absorb the last of the steam and become fluffy.

Serve: Uncover the pan. Add the knob of butter and the chopped fresh parsley. Use a fork to gently fluff the rice, incorporating the butter and parsley. Serve immediately, with a lemon wedge on the side for squeezing over.