Preheat the oven to 180 oC

Season the chicken thighs with salt and pepper
Heat the olive oil in a large shallow pan over a medium to high heat

Place the chicken thighs skin down in the pan and cook until crisp, about 5 minutes
Set the chicken thighs aside

Remove some of the oil from the pan until you have about 1 tbsp left
Add in the onion, garlic and chilli flakes
Sauté for 5 minutes

Stir in the lemon zest, lemon juice, rice, chicken stock and oregano
Pour into a casserole dish and top with the chicken thighs

Cover with tinfoil and bake in the oven for 35 minutes
Remove the tinfoil and bake for another 10 minutes or until the rice has absorbed the stock
Serve with slices of lemon and a green salad