1. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
2. In a medium bowl, combine the rinsed rice with the chicken broth, lemon zest, oregano, and a pinch of salt and pepper. Stir well to distribute the flavors.
3. Pour the rice and broth mixture evenly into the prepared baking dish, spreading it out.
4. Place the chicken thighs or breasts over the rice, nestling them gently into the liquid. Drizzle the olive oil over the chicken and season it generously with salt and pepper.
5. Cover the baking dish tightly with aluminum foil to trap the steam and bake in the preheated oven for about 40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
6. While the chicken and rice bake, prepare the tzatziki sauce: In a bowl, combine the Greek yogurt, diced cucumber, minced garlic, lemon juice, and fresh dill. Season with salt and pepper to taste. Let it chill in the fridge to allow the flavors to meld.
7. Once the chicken and rice are done, remove the foil and sprinkle the optional crumbled feta cheese over the top. Pop it back into the oven, uncovered, for 5 minutes to let the cheese soften slightly.
8. Serve the chicken and rice hot, with generous dollops of homemade tzatziki on the side or drizzled over the top.

One of my favorite moments is pulling this dish out of the oven and smelling that wonderful lemon and garlic aroma fill the kitchen. I remember the first time I made this for Ouma and Mama Lou—they were skeptical about baking rice, but by the end of the meal, they were asking for seconds. The foil trick is key here; it keeps everything moist and tender.