In a bowl, whisk the extra virgin olive oil, lemon juice (from the zested lemon), honey or maple syrup, soy sauce, and 1 teaspoon lemon zest to make the marinade.
Place the chicken thighs in a zip-top bag or a bowl and pour in the marinade; seal or cover and refrigerate for 1 to 6 hours.
Preheat the oven to 375°F (190°C).
Heat the ovenproof skillet over medium-high heat and add 2 tablespoons olive oil. Brown the chicken thighs, skin side down first, until golden on both sides, then remove and set aside.
Reduce heat to medium, add the diced onion to the same pan and cook for about 6 minutes until softened; add the minced garlic and cook 1 more minute.
Add the dry rice to the pan and stir for 1 minute to coat the grains in oil and flavor.
Stir in the Italian seasoning, the reserved lemon zest for the dish, and the chicken broth, scraping any browned bits from the bottom.
Return the browned chicken thighs to the pan, placing them skin side up on top of the rice. Arrange halved lemons around the chicken if desired.
Cover the pan tightly with foil and bake in the preheated oven for 45–50 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
For the final 5 minutes, remove the foil and broil (or increase oven temperature) to crisp the chicken skin, watching carefully to avoid burning.
Garnish with additional lemon zest and chopped parsley, then serve.
