Cooking Instructions:

Preheat your oven to 375°F (190°C). If you're using chicken thighs, season them with salt, black pepper, thyme, oregano, lemon juice, and lemon zest.

If using chicken tenders, cut them into bite-sized pieces and season similarly.

In a large oven-safe skillet or baking dish, heat olive oil or butter over medium heat. Sauté finely chopped onion and minced garlic until they're soft and fragrant, about 3-4 minutes.

Add the rice to the skillet and stir for another minute to toast it slightly. Pour in the chicken stock or water, ensuring all the rice is submerged. Bring the mixture to a gentle simmer.

Nestle the seasoned chicken pieces into the rice mixture, ensuring they're evenly distributed. If desired, sprinkle paprika over the top for added flavor.

Cover the dish with a lid or aluminum foil and place it in the preheated oven. Bake for 20-30 minutes for chicken thighs or until the chicken is cooked through.

After the initial baking time, remove the cover and bake for an additional 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Once done, take the dish out of the oven and let it sit for 10 minutes before serving to allow the flavors to meld.

For best results, make sure not to skip the resting time after baking; this step allows the rice to firm up and absorb any remaining liquid. Additionally, chicken and rice can be customized with your favorite vegetables or adjusted seasonings to suit your palate. Enjoy a slice of lemon on the side for an extra burst of freshness!