Preheat oven to 425 degrees. Season both sides of chicken with salt, pepper and oregano. Drizzle with olive oil. Bake for 25-30 minutes, until skin is golden. Cook rice in a pot that has a tight fitting lid according to directions. Traditionally, use 2 parts water for every 1 part of rice. (i.e. 2 cups water for 1 cup rice). Measure water carefully and add oil. Add rice when water is at a full boil. Stir for one minute. Reduce heat to low or simmer, cover tightly and allow to cook undisturbed (without lifting lid) for 20 - 25 minutes. Remove from heat. Serve the chicken on a bed of rice, piping hot.