This one pan Mediterranean chicken is truly a wonder with lots of warm spices, lemon, and rice all baked together into a complete meal.
First, marinate the chicken the night before. Combine all of the ingredients for the marinade and the chicken in a plastic ziptop bag and mush it all together thoroughly to make sure the chicken is coated. Make sure the bag is sealed tightly and let it sit in the refrigerator overnight. The next day, get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Remove the chicken from the bag right into the pan and reserve the marinade. Let the chicken brown for about 3-4 minutes on each side just to develop some color. While it cooks, pre-heat the oven to 350. Remove the chicken to a plate when it is done.
Add in the lemon slices and let them just slightly brown for about a minute on each side. Remove them to the plate with the chicken. Then add in the onion and let it get fragrant for another minute or two. Stir in the rice to let it soften just for about 30 seconds, then pour in the reserved marinade and chicken stock. Let it come to a simmer, then add the chicken and lemon slices back in. Cover the pan with its lid and transfer it to the oven. Bake the whole thing for 35 minutes, then remove the lid and bake it for another 10 minutes. Sprinkle the fresh mint on top when it's done and fluff up the rice a little with a fork. Serve immediately right from the pan and enjoy!
*To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.