Lemony chicken with spinach and rice pilaf in one skillet

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

Marinate the chicken with the juice of two lemons, the grated garlic, salt, black pepper, oregano, ground coriander and olive oil; toss so the chicken is coated.

Cook the chopped onion in the skillet with a little olive oil and a pinch of salt over medium heat about five minutes, until it begins to soften.

Put the marinated chicken, with all its marinade, on top of the onions.

Cook in the oven on the centre rack at 450 degrees for 20 minutes.

Move the pan to the top rack and turn the broiler element on for the next five to seven minutes so the chicken gets colour on top. It will still not be fully cooked.

Take the pan out, wrapping the handle with an oven mitt or kitchen towel, and move the chicken to a plate.

Put the skillet back on the stove over medium high heat and add the spinach a little at a time, salt and peppering each batch and cooking each until it wilts.

Add the rinsed drained rice, the salt and the dried dill and mix.

Add the chicken stock.

Return the chicken and its juices to the pan; once it is bubbling on all sides turn the heat off and cover carefully with foil.

Bake covered at 400 degrees Fahrenheit for about 25 to 30 minutes.

Remove the foil and cook uncovered for another 15 minutes.

Take the chicken off the rice and fluff the rice gently with a big spatula or a fork; serve with lemon wedges, feta and olives.