Step 1

Preheat oven to 375°F (190°C). Season chicken all over with 1 ½ tsp salt , pepper and garlic powder. Heat oil in a large oven-safe dutch oven over medium heat until oil is shimmering hot, about 2 minutes. Place chicken thighs, skin side down, in the heated skillet and cook for 7 minutes or until skin is crispy and golden brown. Transfer to a plate.

Step 2

Add onions, garlic, mushrooms and ¼ tsp more salt to the same dutch oven and cook for 5 minutes or until soft.

Step 3

Add white wine to deglaze the pan, scraping up all the brown bits. Cook for 30 seconds. Mix in chicken broth, lemon juice, rice, remaining 1/2 tsp salt, and pepper (1/2 tsp).

Step 4

Place chicken thighs on top of the rice, skin facing up. Cover and bake for 1 hour 20 minutes or until the chicken is cooked through and rice is tender.

Step 5

Turn oven to broil setting, position the dutch oven on the rack closest to the element, and broil for a few minutes to re-crisp the skin. Garnish with fresh parsley and enjoy!