Place the marinade ingredients and chicken into a gallon-size bag and marinate the chicken for at least a half-hour and up to 2 hours.

Heat 1 tablespoon of oil together with 1 tablespoon of butter in a cast-iron skillet on medium-high heat until it shimmers. Sear the chicken until golden brown on each side, about 3 to 4 minutes per side. Wipe out the pan.

Whir the carrots in a food processor for a couple of seconds. Cook the onions, carrots, and orzo in 2 tablespoons of butter until the vegetables are tender and the orzo browns, and then add the rice and cook for 5 minutes or until lightly toasted. In the final minutes, add the oregano and stir into the rice mixture. Pour in the hot chicken broth, wine, water, and lemon juice. Top with the chicken.

Cover and cook in a 350-degree oven for 30 minutes, then turn off the temperature and let the pan sit in the oven for 10 minutes. Uncover and garnish with lemon zest and parsley.

Serve on its own or with tzatziki and a Greek Salad.