Step 1

Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.

Step 2

Add the chicken to a bowl and add ¼ cup of the marinade (put the rest of the marinade aside). Toss the chicken to coat it and let sit for 15-30 minutes.

Step 3

Preheat the oven to 350F.

Step 4

Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.

Step 5

Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.

Step 6

Stir in the chicken broth and bring to a simmer. Once simmering, add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well.

Step 7

Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 30-35 minutes.

Step 8

Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.

Step 9

Serve topped with fresh dill, fresh parsley, baby tomatoes and cubed feta cheese and drizzle over the rest of the marinade.