Cooking Instructions:

• In a large mixing bowl, combine the extra virgin olive oil, plain Greek yogurt, lemon zest, chopped garlic, black pepper, oregano, thyme, paprika, onion powder, and a generous pinch of kosher salt. Mix well until all the ingredients are fully incorporated. Add the chicken thighs or breasts to the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 30 minutes, or ideally, in the refrigerator for a few hours for maximum flavor.
• Preheat your oven to 400°F (200°C) to ensure even cooking.
• In your large oven-safe skillet or Dutch oven, add the marinated chicken along with any remaining marinade. Place it over medium heat and sear the chicken for about 5 minutes on each side until golden brown. Once seared, remove the chicken from the pan and set aside.
• In the same pan, add the dry basmati rice and sauté for about 2 minutes. Then pour in 3 1/2 cups of water, and add the chopped broccoli. Season with additional kosher salt and chili flakes as desired.
• Nestle the seared chicken back into the skillet, ensuring it’s partially submerged in the rice mixture. Dot the top with salted butter. Cover the pan and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
• Once done, remove the pan from the oven and let it rest for a few minutes. Fluff the rice with a fork, and serve the chicken on a bed of rice, garnished with additional lemon zest or fresh herbs if desired.