Marinate the chicken. Add the oregano, dried minced onion, garlic, lemon zest, salt, black pepper, and enough olive oil to make a loose paste to a large resealable bag or covered container. Add the chicken thighs and coat them thoroughly. Refrigerate for at least 15 minutes or up to overnight.

Preheat the oven. Set the oven to 350°F (175°C).

Sear the chicken. Heat 1 1/2 tablespoons olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Remove excess marinade from the chicken and place the thighs skin-side down in the hot skillet.

Cook for 4–5 minutes per side, until nicely browned. Transfer the chicken to a plate. Carefully remove any heavily blackened bits from the skillet while leaving most of the flavorful cooking fat behind.

Cook the onion and garlic. Reduce the heat to medium. Add the diced onion and cook for 3–4 minutes until softened and lightly golden. Stir in the minced garlic and cook for about 1 minute.

Toast the rice. Add the long-grain rice, oregano, salt, and black pepper. Stir well and cook for about 1 minute so the grains are coated in the seasoned oil.

Add the stock. Pour in the chicken stock and increase the heat to medium-high. Bring the mixture to a gentle simmer.

Combine and bake. Nestle the browned chicken thighs over the rice. Cover the skillet tightly with a lid or foil and bake the Greek Lemon Chicken and Rice for 35 minutes.

Finish uncovered. Remove the lid or foil and bake for another 10–15 minutes, or until the rice is tender, most of the liquid has been absorbed, and the chicken reaches a safe internal temperature of 165°F (74°C).

Let the skillet rest for 5 minutes. Garnish with lemon slices, fresh parsley, and extra lemon zest before serving.