Step 1

In a large resealable plastic bag, add all marinade ingredients (except chicken), and massage to combine.  Add chicken thighs and turn/massage to coat.  Refrigerate 15 minutes up to overnight.

Step 2

Preheat oven to 350 F degrees.

Step 3

Add 1 1/2 Tbsp olive oil to large cast iron or heavy oven safe skillet, and heat over MED-HIGH heat.  Shake off excess marinade from chicken thighs and add chicken thighs, skin side down, to pan.  Cook 4-5 minutes per side.  Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan.

Step 4

Reduce heat to MED and add onion to pan.  Cook 3-4 minutes, until softened and slightly charred.  Add garlic and cook 1 minute.  Add rice, oregano, salt and pepper.  Stir together and cook 1 minute.

Step 5

Pour in chicken stock, raise temperature to MED-HIGH and bring to a simmer.  Once simmering, nestle chicken thighs on top of the rice mixture.

Step 6

Cover with lid or foil, and bake 35 minutes.  Uncover, return to oven and bake an additional 10-15 minutes, until liquid is removed, rice is tender, and chicken is cooked through.

Step 7

Garnish as desired and serve.