Step 1: Season the chicken thighs generously with salt, pepper, and half of the dried oregano.
Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken skin-side down for 6-8 minutes until crispy and golden. Flip and sear for 2 minutes, then remove and set aside.
Step 3: In the same pot, sauté the diced onion for 3-4 minutes until soft. Add the garlic and cook for another minute until fragrant.
Step 4: Add the rinsed rice to the pot and stir for 1-2 minutes to toast the grains and coat them in the flavorful oils.
Step 5: Pour in the chicken broth, lemon juice, lemon zest, remaining oregano, and fresh rosemary. Stir to combine, scraping up any browned bits from the bottom.
Step 6: Place the chicken thighs back into the pot on top of the rice mixture. Bring the liquid to a boil.
Step 7: Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
Step 8: Remove from heat and let it rest, covered, for 5 minutes. Remove the rosemary sprig, fluff the rice with a fork, and garnish with fresh parsley before serving.