In a bowl, place all marinade ingredients and mix with a fork

Pour olive oil, lemon juice, and za'atar into a large zip-top bag. Insert the chicken inside. Close the bag and give it a shake so the chicken gets coated with the liquid. Marinate for 15 minutes to overnight

Heat olive oil in a large rimmed skillet over medium high heat

Remove chicken from marinade. DO NOT DISCARD THE MARINADE

Season chicken with salt and pepper 

Place chicken in the pan and brown on both sides. About 5 minutes per side. Work in batches if necessary

Remove chicken from pan and place aside. Discard the excess oil in the pan leaving just 1 tablespoon of fat

Add the onion, season with salt and cook for 2-3 minutes or until they soften

Add the uncooked rice and mix in with the onion. Cook for 1 minute or until the rice toasts a bit. 

Place the marinade in a measuring cup, add enough stock until you get 2 cups of liquid

Add the chicken stock/marinade into the skillet. Use a wooden spoon to scrape the bottom of the pan to release the toasted up pieces (this has so much flavor) 

When liquid starts to boil, return chicken to pan and cover. Lower the heat to low 

Cook for 25 minutes or until chicken is cooked through and rice is fluffy

Remove the lid and fluff the rice with a fork

Squeeze lemon juice over the dish. Sprinkle almonds and parsley

Serve and enjoy!