Preheat oven to 425°F (220°C). Toss the carrot batons with 1 tbsp olive oil, 1 tbsp melted butter, 1 tbsp honey, a pinch of salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, turning once halfway, until edges caramelize and carrots are tender. Roasting concentrates the carrot sugars and the high heat creates caramelized edges for depth of flavor.

While the carrots start roasting, pat the chicken thighs very dry with paper towels. Season both sides with 1 1/2 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika. Patting the skin dry removes surface moisture so the skin can crisp properly when seared; the seasoning profile lifts the chicken without overwhelming it.

Heat a large heavy skillet (preferably cast-iron) over medium-high heat until hot, then add 1 tbsp olive oil. When shimmering, add the chicken thighs skin-side down, pressing them lightly for even contact. Sear without moving until the skin is deep golden-brown, 6–8 minutes. Searing creates the Maillard reaction — the browned crust adds concentrated flavor and texture.

Flip the thighs, reduce heat to medium, add 2 tbsp butter and 2 minced garlic cloves around the thighs. Spoon the melting butter and garlic over the chicken for 1–2 minutes, then transfer the pan to the oven for 8–10 minutes to finish cooking (internal temperature 165°F / 74°C). Basting in butter keeps the meat moist and carries the garlic aroma into the thighs. Finishing in the oven ensures even cooking without burning the skin.

While the chicken finishes, prepare the rice. In a medium saucepan, melt 1 tbsp butter over medium heat. Add the diced onion and cook until translucent, 4–5 minutes — sweating the onion draws out sweetness without browning. Add the remaining 2 minced garlic cloves and cook 30 seconds to bloom the garlic's aroma.

Add the uncooked rice to the onion-garlic mixture and toast for 1–2 minutes, stirring constantly so each grain is coated in butter. Toasting coats the rice in fat and lightly toasts the surface so the final texture is fluffier and less sticky.

Pour in the 3 cups chicken stock, lemon zest and 2 tbsp lemon juice, add 1 tsp thyme leaves and a generous pinch of salt. Bring to a simmer, then cover, reduce heat to low and cook 15–18 minutes (or according to rice package) until liquid is absorbed. Let the rice rest off the heat, covered, for 5 minutes. Resting lets the steam finish cooking the rice evenly and firms up the grains.

Remove the chicken from the oven and transfer to a cutting board; tent loosely with foil and rest 5 minutes. Resting allows the juices to redistribute so the meat stays moist when sliced.

Use the same skillet (careful — handle will be hot) with the chicken fond and butter-garlic bits to make a quick pan sauce: return to medium heat, add the roasted chicken drippings if any, scrape up browned bits with a splash (2–3 tbsp) of stock, then swirl in 1 tbsp cold butter off the heat to emulsify and slightly thicken. Deglazing pulls concentrated flavor from the fond; finishing with cold butter (monter au beurre) adds silkiness and sheen to the sauce.

Fluff the rice with a fork, fold in chopped parsley and a squeeze of lemon to brighten. Taste and adjust salt and pepper. Arrange a bed of rice on each plate, top with a chicken thigh, spoon the garlic-butter pan sauce over the top and serve with a portion of honey-roasted carrots.

Optional finishing: for extra crunch, heat the oven broiler to high and broil the chicken for 1–2 minutes until skin pops further (watch carefully). A final broil can crisp the skin further but can also quickly burn — keep the chicken moving and watch closely.