Heat the oven to 350°F (175°C).

In a large, wide pot, heat 1 tablespoon of olive oil over medium-high. Season the chicken generously with salt and pepper and sear, skin-side down, until deeply golden, about 7 minutes per side. Transfer to a plate.

Add half of the lemon slices to the pot and sear until caramelized. Remove and set aside.

Pour in the remaining 2 tablespoons of olive oil. Chop the remaining lemon slices into small pieces and add them to the pot along with the cherry tomatoes. Cook, stirring constantly, until the lemon starts to caramelize, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

Add the orzo and cook, stirring often, until lightly toasted, about 5 minutes. Pour in the hot water and stir in the oregano, chili flakes, and consommé. Return the chicken to the pot, nestling it into the orzo, and top with the reserved caramelized lemon slices. Cover and transfer to the oven.

Bake for 50 minutes, then uncover and cook for another 10 to 15 minutes, until the top is golden and slightly crisp. Scatter with parsley and serve.