One Pan Tarragon Chicken & Oven Baked Risotto

Savour the flavours of our herby Rangitikei Tarragon & Basil Butterfly Chicken and creamy oven baked risotto, all in one pan. This dish will be your new go-to winter warmer.

SERVES: 4

• 1 Rangitikei Tarragon & Basil Butterflied Chicken
• 1 leek, thinly sliced
• 1 ½ cups arborio rice
• 1 lemon, sliced into thin rounds
• 80g butter
• 5 cups chicken stock
• 1 bunch basil, roughly chopped
• 200g spinach
• 1 cup grated parmesan

1. Pre-heat the oven to 180°C.
2. Place a large oven-proof pan on the stove over medium heat. Add a knob of butter and sauté the sliced leek until soft and fragrant.
3. Add the arborio rice and continue to cook for 2 minutes.
4. Add the butter and half the lemon slices and stir to combine. Carefully pour over the chicken stock.
5. Nestle the Rangitikei Tarragon & Basil Butterflied Chicken on top of the rice; some of the stock will come up the sides. Drizzle with a splash of olive oil and arrange the remaining lemon slices on top of the rice and chicken.
6. Place in the oven to roast for 1 hour until the chicken is golden, tender and cooked through.
7. Remove from the oven and carefully remove the chicken and place on a board to butcher into pieces.
8. Stir the spinach, basil and parmesan cheese through the rice and season to taste.
9. Serve the chicken with the baked risotto.