Instructions

• In a large bowl, combine 6 chicken thighs or breasts, 1/4 cup extra virgin olive oil, 1/3 cup plain Greek yogurt, 1 tablespoon lemon zest, 2–4 cloves garlic (chopped), 1 teaspoon black pepper, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon onion powder, and a good pinch of kosher salt and chili flakes (if using). Toss to coat the chicken, then refrigerate to marinate for at least 30 minutes or up to overnight.
• Preheat the oven to 400°F.
• Spread 1 3/4 cups dry basmati rice evenly in a 9×13-inch baking dish. Scatter 2 cups roughly chopped broccoli over the rice.
• Pour 2 cups water evenly over the rice and broccoli. Add 2 tablespoons salted butter, distributing it across the surface (you can dot with pieces or spread lightly).
• Arrange the marinated chicken pieces on top of the rice and broccoli, skin-side up if using skin-on chicken. Spoon any remaining marinade over the chicken and rice.
• Bake uncovered at 400°F for 30–40 minutes, until the rice is tender and the chicken is cooked through (internal temperature 165°F or juices run clear). If after 40 minutes the rice is still hard, add 1/3 cup water, return to the oven, and bake an additional 10 minutes.
• Remove from the oven and let rest for 5 minutes. Taste and adjust seasoning with kosher salt, black pepper, or a pinch of chili flakes if desired. If you like, sprinkle a small pinch of additional dried oregano or dried thyme before serving.