Creamy Lemon Chicken & Herb “Risotto-Style” Rice

1. Preheat oven to 375°F. Season chicken with salt, pepper, thyme and paprika.
2. Prepare your onions, garlic, lemon juice and rind, rice, parmesan and herbs.
3. Heat olive oil in a 5L Dutch oven over medium heat. Sear chicken skin-side down for 5–7 minutes until deeply golden. Flip and cook 2 minutes more. Remove and set aside.
4. Reduce heat slightlythe add the onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds. Add the rice and toast 1–2 minutes.
5. Pour in wine and cook until mostly absorbed.
6. Stir in warm stock, lemon zest and lemon juice. Bring to a gentle simmer.
7. Nestle chicken into the rice, skin-side up. Cover and bake 30–35 minutes, until the rice is tender and chicken reaches 165°F. Rice should look slightly loose and creamy.
8. Remove the chicken temporarily. Stir butter and Parmesan into the rice until glossy and silky.
9. Return chicken to the pot, sprinkle with parsley and thyme, and rest 5–10 minutes before serving. Serve with lemon wedges.

Notes:

• If you batch cook and want to make this 'a double', size up to at least a 6.5L Chef or Dutch Oven and cook for longer to ensure the rice is as desired.  Be prepared for it to take as longer as 30 more minutes in the bake phase.  

• Stir in sautéed mushrooms before baking
• Add a pinch of saffron to the stock
• Finish with a drizzle of good olive oil
• Top with a spoonful of mascarpone for ultra-creaminess