Preheat the oven to 400°F (205°C). Pat the bone-in skin-on chicken thighs dry, then season them with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.

Trim the asparagus and cut it into 2-inch pieces. Mince the 3 garlic cloves, zest the lemon, then halve the lemon.

Heat 1 tablespoon olive oil in a large oven-safe pot over medium-high heat. Sear the chicken thighs skin-side down for 6 to 8 minutes until the skin is deeply golden and crisp.

Turn the chicken thighs over and cook for 2 minutes. Transfer the chicken thighs to a plate, leaving the rendered fat in the pot.

Add the minced garlic to the pot and cook for 30 seconds. Stir in 1 1/2 cups orzo pasta and toast it for 1 minute.

Pour 3 cups chicken broth into the pot and stir in the lemon zest. Squeeze in the juice from half of the lemon.

Nestle the seared chicken thighs skin-side up over the orzo. Place the pot uncovered in the preheated oven and bake for 18 minutes.

Add the asparagus pieces around the chicken thighs. Continue baking for 8 to 10 minutes, until the asparagus is tender and the chicken reaches 165°F (74°C).

Remove the pot from the oven and stir 1/2 cup grated Parmesan cheese into the orzo. Squeeze the remaining lemon half over the dish.

Sprinkle the dish with 2 tablespoons chopped fresh parsley. Rest for 5 minutes before serving the chicken thighs with the creamy orzo and asparagus.