GREEK CHICKEN AND LEMON RICE

Firstly make a marinade , in a large container , mix together 6 chicken pieces ( drumsticks and thighs )with 2 tbs of olive oil , 4 tbs of lemon zest ,1/4 cup of lemon juice , 2 tbs of chopped oregano , 3 tbs of chopped flat parsley , 3 tbs of minced garlic. Coat the chicken pieces thoroughly . Place the bowl with the coated chicken pieces in the refrigerator for at least 4 hours . Preheat your oven to 180 deg C. Heat a tbs of oil in an oven proof dish , add the chicken pieces ( reserving the marinade ) , cook the chicken pieces for 3 minutes on each side . Set the chicken pieces aside . To prepare the rice , heat 2 tbs of rice bran oil in a pan , add 1 onion peeled and finely chopped , cook until tender . Add 1 cup of long grain rice and stir until the rice is translucent , add the left over marinade , 375 ml of chicken stock , 125 ml of water , 2 tbs of dried oregano . Bring this mix to the boil , reduce the heat and place the chicken pieces on top , add 2 small lemons halved . Cover the pan and bake in your oven for 20 minutes . remove the lid and continue to bake for 20 minutes untilall the liquid is absorbed . Remove from the oven and cool for 5 minutes before serving ,. Garnish with dried oregano and parsley .