Mix all the marinade ingredients, add the chicken thighs and let the magic happen.
Cook the chicken
Half an hour before cooking, take the thighs out of the fridge and place them in a wire rack (over the bowl or a pan) to drain most of the buttermilk. Let chicken reach room temperature. Pat skin dry with a paper towel.
Preheat the oven to 400° F / 200° C.
Heat a couple of tablespoons of olive oil in a cast-iron pan over medium-high heat.
When the oil is hot, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken and set it aside on a plate.
To the same pan, add the butter, garlic, and lemon slices. Cook for about 2-3 minutes to infuse the butter with the lemon and garlic flavors.
Add the orzo. Cook until the orzo is toasted for about 2-3 minutes. Add the chicken broth and lemon juice and bring to a boil over high heat and stir gently. Turn down the heat.
Place the chicken and the juices left on the plate back into the pan. Transfer to the oven and roast, uncovered for 20 minutes or until the chicken is cooked through.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.