How to make it
Preheat the oven to 375˚F. Zest one of the lemons and add the zest to a small bowl along with the garlic powder and dried oregano. Mix to combine. Season both sides of the chicken with salt and pepper and then spread the mixture over the chicken.
Heat the olive oil in a large oven-safe pan over medium heat. Add the chicken to the pan, skin-side down. Sear until the chicken has browned, about 5-8 minutes. Transfer the chicken to a plate and set it aside.
Add the onion and Lee Kum Kee Minced Garlic to the pan. Sauté until the onion turns translucent. Add in the long grain rice and cook for about 1 minute until the rice is coated with the oil. Season with salt. Pour in the chicken broth and Lee Kum Kee Panda Brand Cooking Soy Sauce. Bring it to a simmer. Mix in the chopped oregano and the juice of 1 lemon. Slice the remaining two lemons and set them aside.
Nestle the chicken into the mixture, skin side up. Bake it in the oven for 20-25 minutes until the chicken is cooked through and the rice has absorbed all of the liquid. Arrange the lemon slices on top of the dish. Broil it for about 3 minutes until the lemon slices have charred and the chicken skin is crispy.
Remove the dish from the oven and add in the green olives and feta cheese. Garnish with chopped parsley and enjoy!