Place all the ingredients, except the water, in a large dish and use your hands to evenly coat the chicken. If marinating (see note 1), cover and refrigerate for 1 hour, or up to 24 hours. Alternatively, bake the chicken immediately.

Preheat the oven to 200°C (400°F) (180°C/150°F fan-forced). Transfer the chicken to a baking dish and add the water to the centre of the dish. Bake the chicken for 1 hour. Leave to rest, uncovered, for at least 10 minutes once cooked.

Heat the olive oil in a medium saucepan over medium–low heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened and fragrant.

Stir the rice through, then immediately add the lemon juice, chicken stock and salt. Bring to a rolling boil, then reduce the heat immediately to low and cook, covered, for 12–14 minutes until small pits begin to appear on the surface of the rice and all the liquid has been absorbed. Allow to stand, covered, for 10 minutes before uncovering and fluffing the rice with a fork.

Stir through the lemon zest, parsley and dill. Serve immediately with an extra squeeze of lemon.

Combine the ingredients in a small bowl and set aside.

Combine the ingredients in a small bowl and set aside.

Serve the chicken heaped on a bed of the lemon and dill rice, topped with tzatziki and a side of the cucumber, tomato and mint salad.