Season and sear the chicken: Pat the chicken thighs dry with kitchen paper — this is crucial for a crisp skin. Season them generously with salt and pepper on both sides. Heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Place the chicken skin-side down and listen for a satisfying sizzle. Cook for 5–6 minutes until the skin turns a deep, nutty golden brown and feels firm to the touch. Flip and cook for another 3 minutes. The kitchen will fill with a rich, savoury aroma. Set the chicken aside on a plate.

Sweat the aromatics: Reduce the heat to medium-low. In the same pan, add the chopped onion and stir. You'll hear a gentle hiss as it hits the pan. Cook for 5 minutes, stirring often, until the onion turns translucent and softens, releasing a sweet, mellow fragrance. Add the minced garlic and cook for a further minute until it becomes fragrant but not coloured.

Toast the rice: Tip the rinsed and drained rice into the pan. Stir it through the onion and garlic for 1–2 minutes. The grains will start to look slightly opaque and you'll hear a faint crackling sound. This toasting step adds a subtle nuttiness to the final dish.

Add the liquid and lemon: Pour in the chicken stock, then add the lemon zest, lemon juice, oregano, turmeric, and salt. Stir everything together and bring it to a gentle boil. You'll see small bubbles breaking the surface and the liquid will turn a vibrant, sunny yellow from the turmeric and lemon.

Nestle the chicken and bake: Place the seared chicken thighs on top of the rice, skin-side up. Dot the cubed butter around the pan. Cover with a tight-fitting lid or foil and transfer to an oven preheated to 190°C (170°C fan). Bake for 25 minutes. The rice will absorb all the liquid, and the chicken will finish cooking through, its skin staying crisp.

Rest and fluff: Remove the pan from the oven and let it rest, still covered, for 5 minutes. This resting period is vital — it allows the steam to redistribute, ensuring the rice is fluffy and not wet. Uncover and use a fork to gently fluff the rice, being careful not to break up the chicken. The rice should be tender and separate, with a bright lemon scent and a hint of turmeric.

Garnish and serve: Scatter the fresh parsley over the top. For a final restaurant touch, add a few thin slices of fresh lemon and a drizzle of extra-virgin olive oil. Serve directly from the pan to the table for maximum visual impact.