This elegant one-pan meal combines perfectly seasoned baked chicken thighs with creamy asparagus risotto, brightened with fresh lemon and herbs for a restaurant-quality dinner at home.
Recipe Details
Ingredients
- 8 pieces bone-in, skin-on chicken thighs
- 45ml extra virgin olive oil, divided
- 2 lemons zested lemons (reserve juice)
- 60ml fresh lemon juice
- 4 cloves minced fresh garlic, divided
- 15g fresh thyme leaves
- 15g fresh rosemary, chopped
- 10g kosher salt, divided
- 5g freshly ground black pepper, divided
- 1200ml warm chicken stock
- 45g unsalted butter, divided
- 1 medium yellow onion, finely diced
- 300g arborio rice
- 120ml dry white wine
- 450g asparagus, trimmed and cut into 1-inch pieces
- 100g freshly grated Parmesan cheese
- 30g fresh parsley, chopped
Instructions
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Preheat oven to 200°C (400°F). Pat 8 pieces bone-in dry and season with half the 10g kosher salt, 5g freshly ground black pepper, 2 lemons zested lemons (reserve juice), 15g fresh thyme leaves, and 15g fresh rosemary. Drizzle with 2 tablespoons 45ml extra virgin olive oil and rub seasonings into the skin.
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Heat an oven-safe large skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and sear for 4-5 minutes until golden brown and crispy. Flip and sear another 3 minutes. Remove chicken and set aside.
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In the same pan, reduce heat to medium and add 2 tablespoons 45g unsalted butter. Add 1 medium yellow onion and cook for 3-4 minutes until softened. Add half the 4 cloves minced fresh garlic and cook for 1 minute until fragrant.
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Add 300g arborio rice and stir for 2 minutes until grains are lightly toasted and coated with butter. Pour in 120ml dry white wine and stir until absorbed, about 2 minutes.
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Begin adding warm 1200ml warm chicken stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process takes about 18-20 minutes total.
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When rice is about halfway cooked (after 10 minutes), nestle the seared chicken thighs back into the pan and transfer to the preheated oven. Bake for 20-25 minutes until chicken reaches internal temperature of 74°C (165°F).
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During the last 5 minutes of cooking, add 450g asparagus pieces around the chicken and rice, pressing them slightly into the risotto.
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Remove from oven and let rest for 5 minutes. Stir in remaining 45g unsalted butter, 100g freshly grated Parmesan cheese, 60ml fresh lemon juice, remaining 4 cloves minced fresh garlic, and 30g fresh parsley. Season with remaining salt and pepper to taste.
Tips
Chicken Perfection: Don't skip the searing step - it creates incredible flavor and ensures crispy skin even after baking with the risotto.
Rice Texture: The key to perfect risotto is patience and constant stirring during the stock addition phase. The rice should be creamy but still have a slight bite (al dente).
Stock Temperature: Keep your chicken stock warm in a separate pot throughout cooking. Cold stock will slow down the cooking process and affect the final texture.
Asparagus Timing: Add the asparagus during the last few minutes to maintain its bright color and crisp-tender texture. Overcooked asparagus becomes mushy and loses its vibrant appeal.
Wine Substitution: If you don't have white wine, substitute with additional chicken stock and a splash of white wine vinegar for acidity.
Make-Ahead Tips: While risotto is best served immediately, you can prep all ingredients in advance. The chicken can be seasoned and seared hours ahead, then finished in the oven when ready to serve.
Leftover Magic: Transform leftovers into arancini (risotto balls) by rolling chilled risotto into balls, breading, and frying until golden.