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Heat oven to 350 degrees. Season chicken with rosemary, salt and pepper. Heat 1 tablespoon olive oil in a large straight-sided skillet over medium-high heat until shimmering. Add the chicken and cook until golden brown, about 5 minutes. Flip the chicken and cook until golden brown on the second side, 3 to 4 minutes more. Transfer the chicken to a plate.
Add the 2nd tablespoon of olive oil with onion to the skillet and cook until softened, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and stir until toasted, about 1 minute. Pour in balsamic and wine to deglaze the pan by scraping any browned bits on the bottom of the pan, until evaporated, 1 to 2 minutes. Add chicken broth and bring to a boil. Return the chicken to the rice and pour in any accumulated juices into the pan.
Place lemon slices among the pieces of chicken. Cover and bake for 30 minutes. Uncover and continue baking until the rice and chicken are cooked through, 20 to 25 minutes more (depending on the thickness of your chicken).
Squeeze the remaining half of lemon over the rice and top with the parsley before serving.
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