Arranged on a bed of risoni and artichoke, this lemon chicken is a must try. The best part is there is minimal prep!
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Preheat oven to 220°C. Place chicken, shallot and lemon in a large roasting pan. Drizzle with oil and lemon juice. Season. Roast for 30 mins or until golden.
Transfer the chicken to a plate. Add the stock, risoni, artichoke, wine or extra stock and garlic to the pan and stir to combine. Return chicken to pan. Bake for a further 30 mins or until risoni is tender and chicken is cooked through.
Sprinkle the chicken mixture with fetta and parsley to serve.
SERVE WITH... lemon wedges.