3 tablespoons lemon pepper
1 tablespoons paprika
6 cloves garlic, minced, divided
1 tablespoons olive oil
2 pounds bone-in, skin-on chicken thighs
4 tablespoons butter
1 yellow onion, diced
1 ½ cups arborio rice
¼ cup white wine
4 cups chicken broth
1 ½ cups milk
Pepper, to taste
1 cup Parmesan
¼ cup parsley, optional
# Preheat your oven to 350˚F/180˚C.
# Combine lemon pepper, paprika and 2 cloves minced garlic in a small bowl.
# In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down.
# Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned).
# Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside.
# With a paper towel, carefully wipe out excess fat, leaving the seasoning.
# On medium high, melt 2 tablespoons of butter in the pot and add the diced onions and 4 cloves minced garlic.
# Cook until onions are translucent, 1-2 minutes. Add the rice and stir until it becomes translucent 1-2 minutes.
# Pour in the white wine and cook until most of the wine has evaporated, about 2 minutes.
# Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer.
# Place the chicken back into the pot. Cover with a lid or foil and bake for 20 minutes. Remove the lid and bake for 10 minutes.
# Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
# Add 2 tablespoons of butter, parmesan, 1/2 cup of milk and parsley to the rice.
# Stir until well combined. Return the chicken on top of the rice and serve.