1/2 cup olive oil
1  whole chicken, bone-in, about 2 1/2 pounds, cut into 6 pieces
2 tablespoons all-purpose flour
1 teaspoon {sea salt} or other light salt
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
1/2 cup coarsely chopped onions
2 cloves garlic, smashed and peeled
1 1/2 cups uncooked brown rice
1 3/4 cups chicken broth or broth made from {chicken flavored broth powder} or  a mixture of broth and wine
1/2 cup small green, pimento-stuffed olives
1 tablespoon fresh rosemary
 juice of 1/2 lemon

In a large pot, heat oil over medium heat. Rinse chicken and pat dry. Mix the next four ingredients on a large piece of waxed paper. Roll chicken in the flour mixture.

Brown chicken in oil; remove to a plate. Sauté onions and garlic in the oil until soft, about 3 minutes.

Add rice to sautéed onions and garlic, mixing to coat well. Add liquid, and return chicken to pot. Add olives, rosemary, and lemon juice.

Cover; bake 50 to 60 minutes at 350°F. Let rest, lid off, 5 minutes before serving.