1-First, start by gathering all your ingredients and patting the chicken dry this helps the flavors stick better and brings back memories of my mom’s prep tips.

2-In a bowl, combine the olive oil, yogurt, lemon zest, minced garlic, and pepper to create that magical marinade.

3-Next, coat the chicken pieces evenly, cover them, and let them chill in the fridge for at least 30 minutes to really let those tastes soak in.

4-Once that’s done, preheat your oven to 400°F (200°C) and heat some olive oil in an oven-safe skillet over medium heat.

5-Sear the marinated chicken for 2-3 minutes on each side to get that golden crust I love how this step adds extra flavor.

6-Then, assemble everything in a 9×13-inch baking dish: spread the dry Basmati rice evenly at the bottom, scatter the chopped broccoli over it, pour in the water, and dot with butter.

7-Arrange the chicken on top, skin-side up, and if you’re feeling fancy, tuck in a few lemon wedges for more aroma.

8-Bake uncovered for 30-40 minutes until the chicken hits 165°F internal temperature and the rice is tender.

9-If the rice needs more time, add a bit more water, cover loosely with foil, and bake another 10 minutes.

10-Finally, let it rest for a few minutes before serving hot, topped with fresh herbs it’s always a hit at my table!