Oven-baked chicken risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 170C (160C fan)

Step 2

Place all the chopped vegetables (apart from the peas) and fresh herbs into a large oven-proof dish, lay the chicken onto the vegetables, skin side up, season, add the wine, drizzle with olive oil and roast in the oven for 30 minutes.

Step 3

After 30 minutes sprinkle the rice into the dish, add half a pint of the stock and shimmy the whole lot around until you end up with the chicken joints on top again, this time with the skin side down.

Step 4

Roast again for another 30 minutes. During this time you may have to top up the stock on occasion and give the dish another little shimmy after 15 minutes. The finished dish should be nice and moist so don’t be afraid to add more stock if it looks like its drying up.

Step 5

After 20 minutes, turn the joints back over to let the skin turn golden.

Step 6

Check the rice to see if it’s cooked; Arborio rice should be tender and creamy. Take it out of the oven, throw in the frozen peas and give it a final stir, then let it rest for 5 minutes before serving.

Step 7

Eat and of course, enjoy!

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