Steps
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix olive oil, oregano, garlic powder, salt, and pepper. Rub this mixture all over the chicken leg.
3. Place the chicken leg on a baking tray and roast in the oven for 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. Meanwhile, rinse the jasmine rice under cold water until the water runs clear.
5. In a saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
6. Once the rice is cooked, stir in lemon juice and lemon zest. Fluff with a fork.
7. Serve the roasted chicken leg over the lemon rice, garnished with fresh parsley.