One Pan Tarragon Chicken & Oven Baked Risotto

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.



  • 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.

Free Range Chicken used in this Recipe

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