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Preheat oven to 400°F. Very generously spray a glass or ceramic (not metal) 9x13-inch pan. Cut butter into 6 equal pieces and set aside.
Add the uncooked basmati rice into the prepared pan along with the minced garlic, all the seasonings, salt and pepper (or to preference—see note 4), and chicken stock. Stir with a wooden spoon until ingredients are incorporated, then spread in an even layer. Evenly top with cut pieces of butter. Cover tightly with foil. Bake for 40 minutes. Then, remove the foil (save foil—just set aside for now) and bake for 15 more minutes.
Remove from oven. Don't stir the rice. Top with the foil again and let stand at room temperature for 10 minutes. This is very important to avoid mushy rice! Meanwhile, zest and juice the lemon to get 1 teaspoon zest and 3–4 tablespoons juice; finely chop the parsley.
After 10 minutes, gently mix everything together and lightly fluff rice with a fork. Add lemon zest, lemon juice, and parsley. Mix in gently. Taste and add additional salt/pepper if needed. Gently stir and serve! Check out note 3 for my favorite way to serve this rice.