Place chicken into a deep roasting pan. Place the squeezed lemon halves in the chicken’s body cavity.

Rub salt and oregano over the chicken.

In a mixing bowl whisk the olive oil and the lemon juice and zest.  Pour over the chicken and top with some fresh pepper.  Add 1/2 cup of warm water into pan, and bake for 1 hour, until chicken is tender and golden.

When chicken is ready, add rice into pan and cover with warm chicken broth.

Season with salt, pepper and bake until all the liquid is absorbed and the rice is tender.