One-Pot Crispy Chicken and Rice

By NicoleMcmom

4.5 / 5

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1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (4 ounce)
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 flat-leaf parsley finely chopped
1 medium lemon cut into wedges