Step 1

While the oven preheats, gather all your ingredients. The cooking of this dish is fairly quick once you get into it, so it helps to have everything ready to go. Trim any excess fat from the chicken. Mix together the oregano, garlic powder, paprika, salt, onion powder, and pepper in a small dish.

Step 2

Sprinkle with seasoning mix evenly over both sides of the chicken. Drizzle with half of the olive oil and set aside.

Step 3

Combine the onion and garlic with the remaining olive oil in a heavy baking dish or shallow pot, preferably enameled cast iron. Transfer to the oven and cook until softened, about 6 minutes.

Step 4

Remove the baking dish from the oven. Add the rice and stir to coat the grains with the oil. Carefully pour in the stock, giving the pan a gentle swirl afterwards to make sure the rice is in an even layer. Arrange the chicken pieces on top of the rice and lay slices of lemon between and around the chicken.

Step 5

Return the pan to the oven and cook until all the liquid has absorbed into the rice and the chicken is golden and tender, about 35 minutes.

Step 6

When the cooking time finishes, remove the pan from the oven. Move the chicken and lemon slices to a plate and fluff the rice with a fork. Arrange the chicken and lemon back on top of the rice for serving. Serve immediately.