Oven Baked Chicken Risotto

This is an ‘all-in-one’ dish which for most families or really anyone living today’s hectic lifestyle is a real kitchen hero. One large pot, throw everything in, it could not be simpler. You’ll need a large casserole dish with a lid, approximately 30cm.

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Ingredients

onion 1 (wedges)
celery 4 (chopped)
carrot 1 (chopped)
swede ½ (chopped)
garlic cloves 8
fresh rosemary 10 g (leaves picked)
fresh thyme 10 g (leaves picked)
vegetable stock cube 1
bone in chicken thighs 1 kg
white wine 100 ml
risotto rice (arborio) 240 g

Method

Preheat the oven & prep the ingredients

Preheat the oven to 180°C/ 160°C fan.
Peel and cut the onion into wedges. Chop the celery. Chop the carrot into chunks. Peel the swede and cut into the same size chunks as the carrot.
Pick the leaves off the rosemary and thyme.
Make up the vegetable stock cube with 125ml boiling water per serving (so if you're cooking for 4, you'll need 500ml).

Prepare the risotto

Place all the vegetables and garlic cloves into the dish, season with salt and pepper and add the rosemary and thyme. Add a small drizzle of oil. Stir to combine.
Place the chicken thighs on top, skin-side down. Pour over the wine (if using). Place the lid on top and put in the oven for 30 minutes.

Add the rice

Carefully, take the dish out of the oven. Remove the chicken thighs and place on a plate.
Add the rice and stock to the pot and stir to combine.
Return the chicken thighs to the dish, skin-side up, season with salt and pepper. Place the lid back on and return to the oven for 20 minutes.

Crisp up the chicken skin & plate up

After 20 minutes, remove the lid, turn up the temperature to 200°C/ 180°C fan and let the chicken skin get crispy.
Plate up and enjoy!

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