Add all of the marinade ingredients, except the chicken, to a large zip-lock bag. Mix well. Add chicken. Refrigerate for ½ hour up to overnight.
Preheat oven to 350ºF
In large skillet heat about 2 tablespoons of olive oil over medium heat. Add chicken thighs and cook about 5 minutes per side. Remove to a plate and keep warm.
Add onion to the skillet and cook about 4 minutes, until translucent.
Add garlic and cook about a minute.
Add rice, oregano salt and pepper. Stir together and cook for 1 minute.
Add broth, bring to a simmer.
Add chicken back into the pan. Add lemon slices on top of chicken. Cover and bake for 35-40 minutes.