Ingredients

• 4 (6 ounce) bone-in, skin-on chicken thighs
• ¼ cup fresh lemon juice, plus more for serving
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons chopped fresh oregano, plus more for garnish
• ½ teaspoon crushed fennel seeds
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 large red onion, sliced (¼-inch)
• 1 pint cherry tomatoes
• 1 cup uncooked orzo
• ⅓ cup pitted kalamata olives
• 1 ½ cups unsalted chicken broth
• chopped fresh flat-leaf parsley for garnish