Cooking Instructions:

In a large bowl, combine 1/4 cup of olive oil, the juice of 2 lemons, 2 minced garlic cloves, 1 tablespoon of Dijon mustard, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, salt, and black pepper to taste. Add the chicken thighs to the marinade, ensuring they're well coated. Cover and refrigerate for 1 to 2 hours (or up to 8 hours for deeper flavor).

Preheat your oven to 350°F (180°C). While the oven is heating, heat a tablespoon of olive oil in a large oven-safe pan over medium heat. Add 1 chopped onion and sauté until softened, about 5 minutes. Stir in 2 cups of long-grain white rice and cook for an additional 2 minutes until the rice is lightly toasted.

Pour in 4 cups of chicken stock and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 10 minutes.

While the rice is simmering, remove the marinated chicken from the fridge. Place the chicken thighs skin-side up on top of the rice mixture. Bake in the preheated oven for 40 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once cooked, remove the dish from the oven and let it rest for a few minutes. Garnish with fresh parsley, lemon zest, and lemon wedges before serving.

Extra Tips:

For an extra layer of flavor, consider searing the chicken thighs skin-side down in the pan before adding the rice mixture; this will give you a beautifully crisp skin. Additionally, feel free to customize the recipe by adding vegetables like bell peppers or spinach to the rice for a nutritious boost. Marinating chicken enhances flavors and can make this dish even more delicious. Enjoy this dish with a side of Greek salad for a complete meal!