Season chicken thighs with oregano , salt , lemon ,2 tbsp of olive oil and marinade for 4 hours (better refrigerated overnight).
Put the olive oil into a pan with medium heat , add the chicken thighs , skin side down , and cook until browned on 2 sides . Transfer to a plate .
Add onion to the same pan and sauté until soft . Add rice and 100ml of stock and stir until the chicken stock is absorbed . Add the other 100ml ,same way. Add the 100ml left and then turn off the heat .
Preheat the oven to 200c. Place the rice into a deep roasting pan and add the chicken thighs and lemon on it .
5. Bake for approx. 20min (200C). Let cool approx. 5 min. then serve top with parsley . Enjoy!