Baked Risotto with Chicken, Lemon & Scallions
Recipe type: Dinner, Entree, Poultry
Cuisine: Italian, American
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Simple dishes like this are so homey and satisfying. Feel free to play around with it, adding more vegetables, different herbs, etc.
  • 4 Chicken Thighs (bone-in, skin-on), excess skin and fat removed
  • 2 cloves Garlic, sliced
  • 2 bunches (about 16) Scallions, root end trimmed off, dark green tops removed
  • 1 c. Arborio Rice
  • 1 c. Dry White Wine
  • 1 small Thin-Skinned Lemon, thinly sliced
  • about 2 c. Chicken Stock (homemade or low-sodium)
  • Fresh Thyme or Rosemary
  • Parmesan Cheese
  1. Preheat oven to 400°.
  2. Pat the chicken thighs dry with a paper towel and season with salt and pepper. Heat about a Tbsp. of olive oil in an iron-skillet or any oven-safe skillet and sear the chicken, skin-side down until golden and crisp, about 6 minutes. Flip and brown on the reverse side, about 2 minutes. Remove from pan, place on a plate, and set to the side.
  3. Drain off most of the chicken fat from the pan, leaving just a thin coating. Add the garlic and scallions and sauté until the garlic is golden and fragrant, about 2 minutes. Add the rice, season, and toast for about a minute. Pour in the wine and simmer until the rice has absorbed most of it.
  4. Return the chicken to the pan, skin-side up, along with any accumulated juices. Tuck the slices of lemon around the chicken along with a few sprigs of thyme. Add chicken stock to cover the rice. Most of the chicken should be submerged, with the exception of the skin. Transfer to the oven and bake until the rice is tender and creamy and the chicken is cooked through, about 30 minutes. Remove the thyme stems. Grate a bit of Parmesan over the finished dish and serve.
Recipe by strawberryplum at