Prepare the chicken: Pat the chicken thighs thoroughly dry with kitchen paper. Season generously all over with salt and pepper. This step is crucial for a good sear — moisture is the enemy of golden skin. You should hear a faint sizzle when the seasoned salt hits the pan.

Sear the chicken: Heat the olive oil in a large, heavy-based frying pan or skillet over a medium-high heat until it shimmers and ripples. Place the chicken thighs skin-side down — you should hear an immediate, satisfying hiss. Cook undisturbed for 6-7 minutes until the skin is a deep, burnished gold and releases easily from the pan. Flip and cook the underside for 3 minutes. Transfer the chicken to a plate; the kitchen will smell gloriously of roasted poultry.

Sweat the aromatics: Reduce the heat to medium. Add the diced onion to the pan — it will sizzle in the rendered chicken fat. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and softens, releasing a sweet, mellow fragrance. Add the minced garlic and lemon zest, stirring for 30 seconds until the garlic becomes fragrant but not coloured.

Toast the orzo: Tip the dried orzo into the pan and stir for 1-2 minutes. You’ll see the pasta turn a shade paler and hear a faint, dry rustling sound as it lightly toasts in the fat. This step stops the orzo from turning mushy later.

Build the broth: Pour in the hot chicken stock, scraping the bottom of the pan with a wooden spoon to lift the browned bits — these are packed with flavour. Add the oregano, thyme, and a good pinch of salt. Stir in the lemon juice. Bring to a gentle simmer; the liquid should be bubbling lazily, not violently.

Finish cooking together: Nestle the seared chicken thighs back into the pan, skin-side up, ensuring they sit partially above the liquid. Cover with a lid, reduce the heat to low, and let it simmer for 20 minutes. The orzo will absorb the stock and swell, and the chicken will finish cooking through, releasing its juices into the pasta.

Rest and finish: After 20 minutes, remove the pan from the heat. The orzo should be tender and the sauce thick and glossy. Dot the butter over the top, sprinkle with Parmesan, and cover again for 5 minutes. Do not skip this rest — it allows the orzo to absorb any remaining liquid and become luxuriously creamy. Garnish with fresh parsley before serving.