One Pot Lemon Chicken and Rice

1. Preheat oven to 400°F. Pat chicken thighs dry and season generously with salt and pepper.
2. Over medium-high heat, add 1 tablespoon avocado oil to a large oven-safe Dutch oven or deep pan.
3. Place chicken thighs skin-side down and cook undisturbed for about 5-8 minutes, until the skin is golden. Transfer chicken to a plate to finish cooking it later.
4. Add 1 tablespoon avocado oil to same pan and add lemon slices and cook until caramelized and lightly browned, about 3 minutes. Remove and set aside.
5. Add onion and garlic to the pot and cook until softened and fragrant, about 5 minutes.
6. Stir in the Ralston Family Farms Basmati Rice and sauté for 2-4 minutes to toast rice.
7. Stir in chopped dates, optional red pepper flakes, chicken broth, and 1 teaspoon kosher salt, then bring to a low simmer.
8. Return the chicken thighs, skin-side up, and caramelized lemon slices on top of the rice mixture. Arrange the caramelized lemon slices over the chicken.
9. Cover and bake for 15–30 minutes, until the liquid has been cooked into the rice and the chicken is fully cooked at an internal temperature of 160°F-165°F.
10. Remove lid and broil, watching closely, until chicken skin is crispy, about 3-8 minutes. 
11. Add dallops of butter and lemon zest into rice then gently fluff the rice around the chicken.
12. Rest for 5 minutes, then sprinkle with parsley and more fresh lemon before serving.