Boil the chicken legs in salted water, drain and remove the bones.
Save the broth and strain it.
Heat oil in a pan, braise finely chopped onions and peeled and chopped carrot, add the washed and drained rice, braise briefly, pour in 2 cups of the broth and leave 4-5 min. on low heat, add the cleaned and chopped spinach toward the end.
Season with salt to taste, black pepper and oregano. Stir and transfer to a tray, distribute the chicken meat on top, pour in another 2 cups broth.
Bake in a preheated 356°F (180 °C) oven until the rice is ready.
Tastiness in a plate!