Lemon and Dill Risotto with Roast Chicken

Name: Lemon and Dill Risotto with Roast Chicken
Prep time: 15 min
Total time: 90 min
Yield: 6 Servings
Ingredients: 1u00bd cups arborio rice; 1 bunch dill, roughly chopped; 1 lemon, sliced; 2 tablespoons chicken stock powder; 7 tablespoons butter, diced; 5 cups boiling water; 1 whole chicken, butterflied (or bone-in chicken pieces); 1 cup Parmesan cheese; 10 ounces spinach; salt and pepper, to taste; a drizzle of olive oil

By Chicken, Rice Roasting

February 25, 2024

My daughter Grace made us this fabulous Lemon and Dill Risotto with Roast Chicken. It's so easy and all done in one pan. If you are intimidated by risotto, just relax, the rice gets cooked under the chicken. All the juices from the chicken adds depth of flavor to the risotto. If you don't want to spatchcock your chicken, just use bone-in chicken pieces or thighs.

Prep: 15 mins
Cook: 1 hrs 15 mins
Yields: 6 Servings

Ingredients

1½ cups arborio rice

1 bunch dill, roughly chopped

1 lemon, sliced

2 tablespoons chicken stock powder

7 tablespoons butter, diced

5 cups boiling water

1 whole chicken, butterflied (or bone-in chicken pieces)

1 cup Parmesan cheese

10 ounces spinach

salt and pepper, to taste

a drizzle of olive oil

Directions

1In a baking dish, mix the rice, dill, lemon slices, butter, and chicken stock powder.

2Slowly pour the boiling water and give it a gentle mix.

3Nestle the butterflied chicken on top and drizzle with olive oil, salt, and pepper.

4Bake at 350° F for an hour.

5Once golden and tender, set the chicken aside and slice into four pieces.

6Toss the risotto with cheese and spinach, stirring until everything’s melted and mingled.

7Top the risotto with the chicken pieces and lemon slices.

Recipe adapted from Stephanie Joy de Sousa.

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