Marinate the Chicken: In a large bowl, combine the chicken thighs with 2 tbsp olive oil, lemon zest and juice, minced garlic, oregano, smoked paprika, salt, and pepper. Use your hands to make sure each piece is well-coated. Set aside for at least 10 minutes (or up to an hour in the fridge).

Preheat and Sear: Preheat your oven to 200°C (180°C fan). Heat 1 tbsp of olive oil in a large, oven-safe skillet over a medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes, until the skin is golden brown and crisp. I find that this step is essential for both flavour and texture. Flip and cook for another 2 minutes. Remove the chicken from the pan and set aside.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion and sliced red pepper to the same pan, scraping up any browned bits from the bottom. Cook for about 5 minutes, until softened.

Toast the Rice: Add the rinsed rice to the pan and stir constantly for 1-2 minutes until the grains are coated in the oil and slightly toasted. This step helps the rice grains stay separate and absorb more flavour.

Add Liquid and Simmer: Pour in the hot chicken stock and bring the mixture to a gentle simmer. Give it a good stir to ensure nothing is sticking to the bottom of the pan.

Assemble the Dish: Nestle the seared chicken thighs back into the rice mixture. Scatter the cherry tomatoes and Kalamata olives around the chicken.

Bake Covered: Cover the skillet tightly with a lid or a double layer of foil and transfer it to the preheated oven. Bake for 25 minutes.

Bake Uncovered: Remove the lid or foil and bake for another 15-20 minutes, or until the rice is tender, the liquid has been absorbed, and the chicken is cooked through and beautifully browned.

Rest and Garnish: Remove the pan from the oven and let it rest for 5-10 minutes. This allows the rice to finish steaming. Just before serving, sprinkle over the crumbled feta cheese and chopped fresh parsley.