Trim the chicken thighs of excess skin and fat. Sprinkle both sides with a little salt.

Heat olive oil and melt butter on medium high heat in a large skillet to coat the bottom of the pan. When hot, pat the chicken pieces dry and place skin-side down in the pan. Cook until browned on one side, about 5 minutes, then turn over and cook about 4 minutes more. Remove from pan and set aside.

Add the orzo to the pan. Stir to coat and let brown. Once browned, stir in the chopped onions. Reduce heat to medium and cook for 2 to 3 minutes until onions soften. Add minced garlic and cook for an additional 30 seconds.

In a large measuring cup, stir together chicken stock, crushed tomatoes, salt and pepper.

Place chicken pieces skin-side up on top of the orzo, then pour the stock mixture over the orzo. Increase heat to medium high to bring to a full boil.

Lower the heat to maintain a simmer. Cover and cook until orzo absorbs the liquid and chicken is cooked through (about 10 to 12 minutes). Cook until a meat thermometer reads 165°F. Let sit for 5 minutes before serving. Taste for seasoning and sprinkle with parsley to serve.