Season the chicken with salt, pepper, and olive oil. Sauté until lightly browned. Once browned, add the juice of one lemon.

In a baking dish, add the rice, the peel of one lemon, herbs, garlic, 3 1/2 tablespoons olive oil (50 ml), juice of one lemon, 2 crumbled chicken bouillon cubes, and 6 1/3 cups water (1.5 liters).

Place the chicken on top of the rice and pour in any juices from the pan.

For 2 1/2 cups rice (500 grams), use 6 1/3 cups water (1.5 liters).

If the chicken covers the entire surface of the baking dish, do NOT use aluminum foil. If there are gaps, cover with foil.

For fluffy rice, rinse it before adding to the baking dish and mix with the oil.

Bake for 45 minutes covered with foil at 350°F (180°C), then uncover and bake for another 10 minutes at 400°F (200°C). After turning off the oven, let it sit inside to absorb the water.