Pack skinless chicken thighs closely together into a pyrex dish. Add as much garlic as you want, and sprinkle with marjoram. Cover with lid or aluminum foil.
Bake at 325 deg. until well-roasted (garlic looks like its starting to caramelize) about 2 hours.
Meanwhile, put 2 cups rice, 4 cups chicken stock, 1/3 cup lemon juice, minced garlic and a sprinkle of marjoram into a crockpot. Cook on high until liquid is gone. (about 2 hours) Add liquid from roasted chicken to rice, and serve.