Preheat oven to 350.
Finely dice your onion and set aside.
Juice lemon and set aside.
Season your chicken drumsticks or thighs with 1 tb of the oregano, paprika, and a pinch of salt and pepper.
Heat 1 tb olive oil in a large cast iron skillet, over medium heat.
Place the chicken in the skillet, skin side down. Cook for about 6-7 minutes, until skin is crispy, then flip to the other side and cook for a few minutes more. Note, these don't have to be fully cooked at this point, as this is going into the oven later to cook fully! You just want the skin to get nice and crispy.
Next, remove the chicken from the skillet and place it on a plate, and set aside.
Pour any juices out of the skillet, and add 1 tb olive oil.
Add onion to the skillet, and saute for 3-5 minutes, until translucent.
Next, add rice, broth, lemon juice, remaining oregano, garlic powder, salt and pepper.
Once everything comes to a simmer, gently lay the chicken on top of the rice mixture.
Remove from the stove, and place the pan inside the oven, COVERED, for 35 minutes or so.
Remove cover, and cook for 5 more minutes.
That's it! How’s that for easy?