A flavorful Mediterranean dish combining juicy Greek-marinated chicken with zesty lemon-infused rice, perfect for a wholesome and satisfying meal.

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In a bowl, mix olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes.
Preheat oven to 375°F (190°C).
In a large oven-safe skillet, sear marinated chicken thighs skin-side down over medium heat until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
In the same skillet, add rice and toast for 2 minutes. Stir in chicken broth, butter, and any leftover marinade.
Place the chicken on top of the rice, skin-side up. Cover with foil and bake for 30 minutes.
Uncover and bake for another 10-15 minutes until rice is tender and chicken is fully cooked.
Garnish with fresh parsley and serve warm.

For extra flavor, add kalamata olives or crumbled feta before serving.
You can substitute chicken thighs with chicken breasts, adjusting cook time as needed.
Use basmati or jasmine rice for a more aromatic result.