1. Rub the marinade ingredients into the chicken and leave for at least 20 minutes, preferably overnight.

2. Heat the oven to 180°C. Remove the chicken from the marinade and save the marinade.

3. Heat 1/2 tablespoon of olive oil in a deep ovenproof pan/pot over medium heat. Put the chicken in the pan and sear it on both sides. Remove the chicken and set aside.

4. In the same pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and fry it for a few minutes until translucent. Then add the hot base, olives, salt, pepper, preserved marinade and rice. Let the liquid boil and cook everything together for 30 seconds. Place chicken on top, then cover. Bake in the oven for 35 minutes. Then remove the lid and bake for another 10 minutes, until the rice has absorbed all the liquid and the meat is nicely colored.

5. Remove from the oven, add chopped feta, garnish with parsley or oregano and lemon zest.