Step 1

Preheat the oven to 400 °F, 200 °C.

Step 2

Rinse the rice with cool water and then soak it in a bowl of cool water. Set aside for about 15 minutes.

Step 3

Season the chicken thighs on both sides with 1 and 1/2 teaspoons of salt and some freshly cracked black pepper.

Step 4

Heat a large skillet over medium heat. Add the olive oil and brown the chicken in a few batches. About 2 minutes per side. Transfer the chicken to a plate.

Step 5

Reduce the heat to low and add the onion. Cook until soft and golden. About 10 minutes.

Step 6

Add the garlic and warm through until fragrant.

Step 7

Drain the rice and add it to the skilet along with 2 teaspoons salt, the broth, black pepper, the ground coriander, oregano, and lemon juice. Stir together and bring to a boil.

Step 8

Remove the pan from the heat and add the chicken and top with lemon slices.

Step 9

Place the pan on the center rack of your preheated oven and bake for 30 minutes.

Step 10

Garnish with parsley and serve with salad and tzatziki sauce. Kali Orexi!