Pour the juice of the squeezed lemon all over the chicken and marinate for about 1 hour. Brush with a mixture of oil, pepper, salt and paprika powder. If you want it a little hotter, you can add rose paprika. Put the lemon zest of 1 lemon in the belly of the chicken, also season.
Put the brown rice with onion cubes in the soaked Römertopf and cover well with the broth. Place the breast of the chicken on the rice and, if desired, place vegetables around it (e.g. leeks, peppers, peas).
Put in the cold oven at 220 ° C (important: check in between to see how far the broth has been absorbed by the rice - add it if necessary!). After about 90 minutes, remove the lid of the Roman pot and bake for 20-30 minutes.
Divide the chicken into portions, mix the rice with the roughly plucked basil leaves and serve.
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