Pre-heat the oven to 180°C.
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.
Add the arborio rice and continue to cook for 2 minutes.
Add the butter and half the lemon slices and stir to combine.
Carefully pour over the chicken stock.
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.
Place in the oven to roast for 1 hour until the chicken is golden, tender and cooked through.
Remove from the oven and carefully remove the chicken and place on a board to butcher into pieces.
Stir the spinach, basil and parmesan cheese through the rice and season to taste.
Serve the chicken with the baked risotto.

Recipe by Rangitikei Chicken