Lemony chicken with spanakorizo

Preheat the oven to 450 degrees Fahrenheit; it will be reduced to 400 later.

Toss the chicken with the juice of two lemons, five grated garlic cloves, lots of salt and black pepper, a heaping teaspoon of oregano, a teaspoon of ground coriander and a couple of tablespoons of olive oil.

Cook a roughly chopped onion in the skillet in a little olive oil with a pinch of salt over medium heat for about five minutes while the chicken marinates.

Sit the chicken and all its marinade on the onions and roast at 450 on the centre rack for 20 minutes.

Move to the top rack and turn on the broiler element for five to seven minutes to colour the chicken.

Wrap the handle with an oven mitt or kitchen towel, take the chicken out onto a plate and set aside; it is not fully cooked yet.

Put the skillet back on the stovetop over medium-high and wilt in two pounds of spinach a little at a time, seasoning each batch with salt and pepper.

Add the rinsed and soaked rice with two teaspoons of salt and one to two teaspoons of dried dill and mix.

Add two cups of chicken stock and return the chicken with its juices.

Once it bubbles on all sides turn off the heat, cover carefully with foil, and bake at 400 degrees Fahrenheit for about 25 to 30 minutes.

Remove the foil and cook uncovered another 15 minutes.

Lift the chicken off the rice and gently fluff the rice with a big spatula or fork. Serve with lemon wedges, feta, olives and tzatziki.