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Remove chicken from marinade, but reserve the marinade.
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Heat ½ tbsp of extra virgin olive oil in a deep, heavy-based pot that can be put in the oven over medium-high heat.
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Place the chicken in the pot, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and keep aside.
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Pour off fat and wipe the pan clean, then return to the stove.
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Heat 1 tbsp of extra virgin olive oil in the pot over medium-high heat. Add the onion and sauté for a few minutes until translucent. Then add the rice, the remaining ingredients, and the reserved marinade.
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Let the liquid come to a simmer. Place the chicken and lemon slices on top, then cover the pot with a lid.
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Bake in a preheated oven at 180°C – 350°F for 30 minutes. Then remove the lid and bake for a further 5 to 10 minutes, or until all the liquid is absorbed and the rice is tender.
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Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with chopped parsley.