Prep the Oven and Pan: Preheat the oven to 375°F. Choose a deep baking dish that holds both chicken and rice comfortably. Drizzle olive oil across the bottom to prevent sticking and add light flavor from the start.
Build the Flavor Base: Add chopped onion and garlic to the dish. Stir them gently in the oil so they spread evenly. This step helps soften the onion during baking and adds sweetness to the rice.
Add Rice and Liquids: Sprinkle rice evenly over the onion mixture. Pour in chicken broth, white wine, lemon juice, and lemon zest. Stir gently so the rice spreads evenly and sits fully in the liquid.
Season Everything: Season the mixture with salt, black pepper, and oregano. Stir again to make sure the seasoning reaches every corner of the dish. This keeps the rice flavorful as it cooks.
Place the Chicken: Nestle the chicken thighs into the rice mixture. Press them slightly down so the bottom touches the liquid. Spoon a little of the broth over the top of each piece.
Bake Covered: Cover the dish tightly with foil. Bake for 35 minutes. This allows the rice to soften fully and the chicken to cook gently without drying out.
Finish Uncovered: Remove the foil and arrange lemon slices over the chicken. Return the dish to the oven and bake uncovered for another 20 minutes until the chicken turns golden and the rice looks fluffy.
Rest and Garnish: Remove the bake from the oven and let it rest for 5 minutes. Sprinkle fresh parsley over the top just before serving.
