• Add the chicken and marinade ingredients to a large zip lock bag and place in the fridge for at least 1 hour. Leaving the chicken to marinate overnight in the fridge would result in flavor.
• Preheat your oven to 180 C. Remove chicken from the marinade and reserve the remaining marinade.
• Heat 1/2 tablespoon in a large oven safe pan, cast iron pan would be perfect. If you do not have a oven safe pan, just use a regular pan you have and I will point out when to transfer the contents of the pan to a large baking dish.
• When the pan is hot, add the chicken skin side down and cook until golden brown, flip and cook the other side to golden brown. You are just searing, no need to cook through. Remove the chicken and set aside.
• Pour out fat and wipe out with a paper towel then heat the pan again with 1 tablespoon of oil, add the onion and saute until translucent, about 2-3 minutes. Add the rest of the rice ingredients and the marinade you reserved. Stir and let the mixture come to a boil, let it boil for 30 seconds then remove from heat.

Using an Oven Safe Pan

• Place the chicken on top of the rice, cover with a lid or foil and place in the oven. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
• Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.

Using a Baking Dish

• If using a glass Pyrex dish, first rule is NEVER add a hot item to a dish at room temperature, there is a chance the dish will shatter.
• Second rule is never heat the dish when it is empty.
• You need to heat the dish first, do this by adding water to the dish, about 1/2 inch, heat the dish for 10 minutes or so in the oven, remove from the oven, then pour in the rice mixture, then top with the chicken, cover with foil, then place in the oven to bake.
• Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
• Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.