One-Pot Crispy Chicken and Rice

Details

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