Combine the chicken and the marinade ingredients in a large ziplock bag and refrigerate for at least 1 hour and up to 12 hours.
When ready to cook, remove the chicken from the marinade and reserve marinade.
Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat.
Working in batches, place chicken, skin-side down, and cook until browned about 3 minutes. Turn and repeat on the other side. Remove chicken to clean plate and set aside.
Wipe out skillet and heat 1 tablespoon olive oil over medium-high heat. Add the onion and saute until soft, about 3 minutes. Then add chicken stock, rice, oregano, salt, pepper and reserved marinade.
Let the mixture come to a simmer for one minute, turn the heat off and pour the mixture into the bottom of a slow cooker.
Place the chicken pieces on top, cover and cook on low for 8 hours or high for 4.
**if you don't have a slow cooker, repeat the above steps in a dutch oven, cover and cook in 350-degree oven for 20-25 minutes.
When done, place on platter and serve with fresh parsley and lemon.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/10/13/greek-chicken-rice/