Heat olive oil in a heavy-bottomed pot over medium-high heat. Place chicken thighs skin-side down and sear until golden brown, about 5 minutes. Remove and set aside.

Add diced onion to the pot, sautéing until translucent and fragrant, about 3 minutes. Stir in minced garlic until aromatic, around 30 seconds.

Pour in rice, stirring to coat grains in oil and onion mixture. This step helps toasting the rice, adding a nutty depth.

Deglaze the pot with chicken broth, scraping up any browned bits from the bottom. This enriches the broth with additional flavor.

Return chicken to the pot, skin-side up, nestled into the rice. Sprinkle with salt and pepper to taste.

Cover the pot with a tight-fitting lid, reducing heat to low. Cook for 18-20 minutes until rice is tender and chicken is cooked through.

Add peas and lemon zest, stirring gently to combine. Cover and let rest off heat for 5 minutes to allow flavors to meld.

Fluff rice with a fork before serving, ensuring the grains are separate and infused with the dish's aromas.