Place chicken in a large bowl or in a large plastic resealable bag. Add all the marinade ingredients to the chicken and toss to coat well. Cover bowl or seal bag and marinate chicken in the fridge for at least 30 minutes and up to 1 day ahead.

Heat oven to 350°F. Remove chicken from fridge while preheating the oven.

In a large ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Add chicken thighs skin-side down, reserving the leftover marinade, and cook chicken about 5 minutes each side. Reserve the leftover marinade. Remove chicken thighs from skillet and set aside.

Add the onions and garlic to the skillet and cook for 1 to 2 minutes, or until they are translucent and soften. Adjust the heat a little if needed.

Add the chopped spinach, oregano, salt, pepper, and reserved marinade. Cook, stirring for another 30 seconds or until the spinach starts to wilt.

Add the rice to the skillet, and stir well to coat the rice with the pan juices.

Pour the chicken stock into the skillet and stir well. Bring this to a simmer or light boil.

Arrange chicken thighs on top of the rice, then cover the skillet with lid or a layer of aluminum foil and place in the preheated oven. Bake for 30 minutes.

Remove the lid or foil covering, return the skillet to the oven, and bake until chicken and rice is cooked through, about 8 to 10 minutes more. Feel free to broil for the last couple of minutes for extra colour on the chicken.

Let the chicken and rice rest for 5 to 10 minutes. Then fluff rice so that the spinach and onions that settled on the top get evenly incorporated. Sprinkle with parsley and crumbled feta cheese and extra lemon juice and lemon slices then serve straight from the pan or dish out onto plates with extra garnishes.