One Pot Lemon Garlic Chicken & Rice

In a small bowl, combine all your seasonings. Add your olive oil and seasoning to your chicken and make sure to really rub it in. I like to add some under the skin as well. Let your chicken marinate while you are prepping your ingredients or you can allow it to marinate over night.
Slice your shallots and set aside.
I want a strong garlic flavor so I made a garlic paste. If you have a mortar and pestle, add your garlic and a pinch of coarse salt to the mortar. You can adjust the amount of garlic if you want less of a garlic taste but I find 6 is the perfect amount. Grind the garlic until a paste forms. this should tale 1-2 minutes. You can also do this using a knife.
Add your oil to a deep skillet on medium-high heat. Let the oil warm up for 3-4 minutes or until barely smoking. Add your chicken skin side down. Make sure to press down on the chicken so it's in full contact with the pan.
Cook for 3-4 minutes, or until golden brown and flip. Cook for an additional 3-4 minutes and remove from the pan.

Turn the heat to medium and remove a little bit of the oil, leaving around 2 tbsp. Add the shallots and sauté for 4-5 mins, allowing them to develop some color.
Add your butter and vermicelli. Toast the vermicelli for 3 minutes.
Add the garlic paste and sauté for 30 seconds.
Add your washed rice and toast the rice for 3 minutes.
Add in the chicken stock, making sure to scrape all those delicious bits on the bottom of the pan.
Add in the lemon juice and seasonings. Add the chicken back in and top with some fresh thyme and cover tightly. Cook on low medium for 25-30 minutes or until the rice is fluffy and your chicken has an internal temperature of 175F. Pro tip: I like to place a kitchen towel under the pan cover to retain all the steam while cooking. I find this helps it cook more evenly.