I fully intended to garnish with chopped parsley for the photo but then this golden crispness happened and threw me off my game. Marinate chicken thighs (bone-in, skin-on), I used lemon and herbs. Pre-heat oven to 190c. Heat an oven-proof pan on the hob to toast basmati rice. Prepare lemon juice & chicken broth & pour over rice, then place chicken thighs on top. Add lemon peelings & bay leaves and season with salt and pepper then cook for 35-40 minutes on the top rack.