Preheat the oven to 400°F. Rinse the chicken thighs thoroughly, drain them, and place them upside down in a baking dish. Add just enough water to cover the bottom of the dish, and sprinkle with salt and oregano.

Once they are browned, carefully remove them from the oven and turn them over to brown the other side.

Next, carefully remove the baking dish and add the rice and water. Use a ratio of 2 cups of rice to 5 cups of water. Add the tablespoon of salt and the tablespoon of butter. Drizzle olive oil over the top, stir to combine, and bake for about 1 hour.