Sprinkle seasoning on chicken. Heat oil in a large heatproof shallow casserole dish or pan over medium heat. Cook chicken for 4 minutes each side or until golden. Drain liquid from pan.
Combine lemon rind, lemon juice, garlic, salt and pepper in a jug. Finely chop half the oregano and add to lemon mixture. Pour over chicken, cover and marinate for 30 minutes.
Preheat oven to 180°c. Pour stock into pan and place over a medium heat. Bring to the boil and sprinkle rice between chicken. Cover pan with a tight fitting lid and place in oven. Bake for 20 minutes or until liquid has evaporated and chicken is cooked through. Stir through olives and sprinkle with remaining oregano leaves. Serve with crusty bread
Tips & Hints
Scatter the finished dish with some crumbled feta for an extra flavour boost.