Preheat the oven to 450 °F, 230 °C.
Place the chicken in a mixing bowl and add all of the marinade ingredints on top. Toss to coat.
Add the onion to a large skillet alond with teh oil and cook over medium heat until soft. About 5-6 minutes. Add the chicken with the marinade and place the skillet on the middle rack of the preheated oven. Roast for 20 minutes. Turn the broiler on for the next 5 minutes and transfer the skillet to the top rack so that the chicken gets some color.
Rinse the rice under cool water 3-4 times and soak in a bowl of cold water.
Remove the skillet form the oven and Reduce the heat to 400 °F, 200 °C.
Note: Keep the skillet's handle wrapped with a towel to keep from getting burned.
Transfer the chicken to a platter.
Add the garlic to the pan and warm through over medium heat. Add the spinach in a few batches. Increase the heat to medium-high and season each batch of spinach lightly with salt and pepper.
Drain the rice and add it the the pan with the broth, 2 teaspoons salt, dill and bring to a boil.
Remove from the heat and add the chicken on top.
Cover the pan with foil and bake it in the oven covered for 30 minutes.
Uncover and bake an additional 15 minutes.
Serve with lemon wedges, feta, and olives. Kali Orexi!