Marinate: Combine chicken with lemon zest/juice, oregano, garlic, and salt. Rest 20+ mins.
Sear: Heat ½ tbsp oil in an oven-safe skillet. Brown chicken skin-side down, then flip. Remove and set aside.
Rice Base: Sauté onion in 1 tbsp oil. Add rice, broth, water, oregano, salt, pepper, and reserved marinade. Simmer 30 sec.
Bake: Place chicken on rice, cover, and bake at 180°C/350°F for 35 mins. Uncover, bake 10 more mins.
Rest & Serve: Let sit 5 mins. Garnish with herbs and lemon zest.