One-pan chicken and rice with lemon and herbs

Warm a little olive oil in the pan and brown the bone-in, skin-on chicken thighs over moderate heat, about four or five minutes a side.

Turn and cook three or four minutes more; remove the four thighs.

In the same pan soften the diced onion a couple of minutes.

Add the garlic with a shot of oil and cook until fragrant; add a little smoked paprika.

Add the long grain rice and toast it, mixing.

Add the chicken broth, the zest and juice of a lemon, salt and pepper; bring toward a boil and return the chicken.

At a boil, turn down to a simmer, cover and leave 20 to 25 minutes until the rice is fluffy and the chicken cooked.

Kill the heat and take the chicken out; check it with an instant read thermometer, 175 to about 183.

Stir in fresh chopped parsley and dill, return the chicken, top with more herbs, a drizzle of good olive oil and a little more pepper.