Preheat oven to 180˚C (160˚C fan forced). Combine spice rub ingredients in a medium bowl and rub all over chicken pieces. Add lemon juice and toss chicken to coat. Set aside to marinate for an hour time permitting or up to 24 hours.
Heat 1 tablespoon of olive oil in a large, heavy based pan with lid over medium high heat. Add the chicken, skin side down and cook for 3-5 minutes turning, or until a light golden brown. Remove chicken and set aside.
Add remaining tablespoon of oil, garlic and onion to pan. Cook for 2 minutes until softened. Add rice and cook stirring for 1 minute or until the grains become translucent.
Add remaining ingredients. Place the chicken pieces on top and gently press into liquid leaving the skin above the surface. Bring to a simmer, cover with the lid (or foil) and transfer to oven. Bake for 35 minutes, then remove the lid and bake for a further 10- 15 minute or until chicken is cooked through.
Remove from oven and rest for 5 minutes before removing chicken to a side plate. Toss rice with a fork, to loosen and return chicken to the pan, garnish with parsley and lemon.