Make the lemon-herb marinade: In a medium bowl combine lemon zest, lemon juice, chopped rosemary, chopped thyme, minced garlic, 2 tbsp olive oil and a generous pinch of salt and black pepper. Whisk — this bright, acidic marinade tenderizes the chicken and infuses the aromatic oils from the herbs into the meat.

Marinate the chicken: Pat the 400 g chicken thighs dry with paper towels (dry skin crisps better). Place the thighs in the marinade, turning to coat both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours. Marinating for longer deepens flavor but 30 minutes already brightens the meat. Remove the chicken from the fridge 15 minutes before cooking to temper (room-temperature meat cooks more evenly).

Preheat and prepare for roasting beets: Preheat the oven to 200°C (400°F). Toss the 160 g beet wedges with 2 tsp olive oil and a pinch of salt; spread on a rimmed baking sheet skin-side down in a single layer. Roasting at a high temperature caramelizes the beet sugars and concentrates flavor; small wedges will take about 25–30 minutes until fork-tender and slightly caramelized at edges.

Start the rice: Rinse 120 g brown basmati rice under cold water until the rinse runs clear to remove excess surface starch and prevent gummy rice. In a small saucepan combine rinsed rice and 320 ml water (or chicken stock) with a pinch of salt, bring to a simmer, then reduce heat to low, cover tightly and cook for 30–35 minutes until the water is absorbed and the rice is tender. Rest covered off heat for 5–10 minutes and then fluff with a fork — resting lets steam finish the grains for a light, separate texture.

Toast the almonds and finish beets: While the rice simmers, toast the sliced almonds in a dry skillet over medium heat for 1–2 minutes, shaking frequently, until fragrant and lightly golden — toasting brings out their nutty aroma. Transfer almonds to a bowl to stop cooking. Place beets in the oven and roast until tender and caramelized; when done, remove and keep warm.

Sear the chicken to crisp the skin: Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until shimmering. Place the marinated chicken thighs skin-side down into the dry (or very lightly oiled) pan and press gently so the skin makes full contact. Sear without moving for 4–6 minutes until the skin is deeply golden and much of the fat has rendered — this step creates the crisp, flavorful skin you want.

Finish cooking the chicken: Flip the thighs and transfer the skillet to the oven (at 200°C / 400°F alongside the beets if space allows) or reduce heat to medium-low and cover the pan. Cook an additional 6–8 minutes until the internal temperature reaches 74°C (165°F) at the thickest point. Rest the chicken 5 minutes before slicing — resting redistributes juices so the meat stays moist.

Assemble the blood orange arugula salad: In a bowl toss 60 g baby arugula with segmented blood orange pieces, the toasted sliced almonds and a light drizzle of olive oil (use a teaspoon or two from the reserved olive oil if desired). Season with salt and pepper. This bright, peppery salad cuts through the richness of the chicken and roasted beets.

Plate and finish: Divide the fluffed brown basmati rice between two plates, arrange roasted beet wedges alongside, place two chicken thighs (or sliced pieces) on top or beside the rice. Spoon the blood orange–arugula salad beside the chicken and scatter the toasted almonds over the top. Finish with a pinch of flaky sea salt and a twist of black pepper. A little extra lemon zest over the chicken right before serving will heighten the citrus aroma.

Serving suggestion: Serve immediately while the chicken skin is crispy and rice is warm. Leftovers refrigerate well — keep components separate and reheat chicken in a 190°C (375°F) oven for 8–10 minutes to re-crisp the skin.