Let's cook.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped yellow onion to the skillet and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the uncooked long-grain white rice, chicken broth, dried oregano, salt, and black pepper. Bring the mixture to a boil.
Return the browned chicken to the skillet, nestling it into the rice mixture. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from the heat and stir in the fresh lemon juice. Let it rest, covered, for 5 minutes.
Garnish with fresh chopped parsley before serving.
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