Herbed Lemon Chicken and Rice

3 1/2 pounds chicken pieces
3 cloves garlic, thinly sliced
1 1/2 cups fresh lemon juice
1/4 cup all-purpose flour
1/2 tablespoon paprika
1 tablespoon olive oil
1 cup long-grain white rice
1 medium sweet onion, thinly sliced
Salt and pepper, to taste
1 cup mixed chopped herbs - dill, parsley, oregano, marjoram
1 3/4 cups canned chicken broth

Rinse chicken and pat dry. Put chicken pieces and garlic in a shallow glass dish and pour lemon juice over. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning chicken pieces occasionally.

When ready to cook, drain the chicken, reserving lemon juice and garlic.

In a large resealable plastic bag, shake flour and paprika to combine. Add a chicken piece and shake to coat evenly. Repeat until all chicken pieces
are dredged in flour mixture.

In a large nonstick skillet, brown chicken pieces in oil over medium-high heat until browned, about 5 minutes per side. Remove chicken and keep warm.

Place rice in a crock pot and top with onion and chicken.

In a small saucepan, whisk together reserved lemon juice and garlic, salt, pepper, herbs and broth. Bring to a full boil and boil for 1 minute. Pour over
chicken. Do not stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 1/4 to 3 hours.