One Pot Chicken with Lemon & Herb Risotto

One Pot Chicken with Lemon & Herb Risotto

Risotto is the ultimate one-pot winter meal, and this no-stir Greek chicken, lemon and herb recipe using my Crumble dutch oven definitely ticks all my boxes. Scattered with grated cheese, chives, parsley and dill, this easy dish will knock your socks off.



    • 6 kosher chicken thighs, bone in, skin on 3 tablespoons olive oil, separated
    • 3 tablespoons Greek Grilling Spice, I use Gewürzhaus, however other greek spice blends can be found in the spice aisle of your local supermarket 1 1/2 cups Arborio risotto rice 
    • 4 cups organic chicken stock 1 cup Japanese cooking sake
    • 2 shallots , finely diced
    • 3 garlic cloves, minced
    • 45g (3 tbsp salted butter), separated
    • 1/2 tsp black pepper
    • ⅛ teaspoon salt
    • Zest of one lemon
    • 1 tablespoon parsley, finely chopped
    • 1 tablespoons chives, finely chopped
    • 1 tablespoons dill, finely chopped 
    • ⅓ cup grated Parmigiano Reggiano Cheese, plus extra for serving


    1. Preheat the oven to 180°C.

    2. Pat the chicken dry with a paper towel, then using 2 tablespoons of olive oil coat the chicken, and then season with the Greek spices, using the majority of it on the skin.

    3. Heat remaining 1 tablespoon of olive oil over medium heat in your Crumble Dutch Oven. Once hot, arrange your chicken thighs in the pot, skin side down. Cook for 3-4 minutes, or until the fat is golden and rendered. Flip the chicken over, and cook for another 3 minutes, until sealed. Remove chicken and set aside.

    4. Wash out your Crumble pot, then return to the stove over medium high heat. Add 2 tablespoons of butter, and once it has melted add the shallots and cook until fragrant and translucent. Now add the garlic, stir continually for 1 minute.

    5. Add the rice and mix until the grains are translucent. Add the cooking sake and cook for 1-2 minutes until evaporated. 

    6. Add chicken stock, salt and pepper and stir, then arrange the chicken thighs (and juices) on top of the rice. Place the lid of the Crumble Dutch Oven on and then transfer to the oven. After 35 minutes, remove the chicken (keep warm), place the lid back on and cook for an additional 15 minutes until you can see the risotto rice is cooked al dente - it should still retain some chewiness and some of the liquid should still remain, as we are going to stir this in with the cheese to make it creamy.

    7. Now stir in 1 tablespoon of butter, herbs, lemon rind and Parmesan cheese. 

    8. Return the chicken to the Crumble Dutch Oven, then serve immediately with a squeeze of lemon and extra cheese.

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