Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan-forced.

In a large baking dish, mix together the olive oil, lemon juice, garlic, oregano, paprika, brown sugar (if using), salt, and pepper.

Add the chicken thighs to the dish and toss them to ensure they are well coated in the marinade.

Arrange the chicken with the skin side facing up and let it marinate for at least 20 minutes, or overnight in the fridge for enhanced flavor. You can also cook it right away if you're short on time.

Roast the chicken in the oven for about 35 minutes, or until the skin turns golden brown.

Once done, take the dish out of the oven and baste the chicken with the juices in the tray, discarding any excess fat, leaving about 2 tablespoons.

Sprinkle the risoni around the chicken in an even layer.

Carefully pour the hot chicken stock and lemon juice over the risoni, ensuring that the pasta is mostly submerged while keeping the chicken skin exposed.

Return the dish to the oven and bake for an additional 18 to 20 minutes, or until the risoni is tender and most of the liquid has been absorbed. It's normal for there to be a small amount of liquid remaining on top of the risoni.

After baking, take the dish out of the oven and set the chicken aside on a plate.

Add the baby spinach and parmesan to the risoni in the dish, gently stirring until the cheese melts and the spinach wilts slightly.

Return the chicken to the dish and let it sit for 2 to 3 minutes to absorb any remaining liquid and allow the spinach to soften completely.

If there's still excess liquid, refer to the notes for guidance.

Serve the dish warm, topped with crumbled feta and extra lemon slices if desired, drizzling with the pan juices.