Wash hands with soap and water. Wash and dry the lemons. Cut 2 lemons in half and slice the other one.

In a bowl, combine the juice of one lemon, 2 tbs oil, salt and pepper, the container of garlic, and the Italian seasoning. Add the chicken and toss to coat (always wash hands before and after handling raw meat). Place in the fridge and allow to marinate.

Preheat the oven to 375 degrees. Peel and chop the red onion. Open and drain the can of olives.

Heat a little oil in a large oven-safe skillet over medium heat. Add the chicken, skin side down, and sear until the chicken is well browned, 7 to 9 minutes. Remove to a plate and keep warm (chicken will not be cooked through yet). Add the onion and garlic to the skillet and sauté until translucent, about 5 minutes. Stir in the rice and sauté for 1 minute; season with salt.

Add the chicken broth and bring the mixture to a simmer. Stir in the juice of the halved lemon. Nestle the chicken into the rice mixture, and pour over any accumulated juices. Transfer the skillet to the oven and cook until the rice has absorbed all of the liquid and the chicken is fully cooked, 20 to 25 minutes.

Turn on the broiler and arrange the lemon slices over the chicken. Broil the skillet until the lemons are lightly charred, about 3 minutes.

Sprinkle the olives and feta (omit for dairy-free) over the top and serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.