Baked Herby Chicken

Put the chicken on a foil-lined baking tray. Drizzle on some oil, grate over the lemon zest and sprinkle on the dried oregano. Season with salt and pepper. Squeeze over some lemon juice and rub in the flavours. TIP:Remember to wash your hands after handling raw meat! Leave to one side. Put a large saucepan of water (see ingredients for amount) on to boil. Add the stock pot and stir to dissolve. Once boiling, turn the heat to low

Meanwhile, heat a drizzle of oil in another large saucepan on medium heat and add the onion. Stir and cook until soft, 5 mins, then add the garlic and the tomato purée. Mix well and cook for 1 minute more, then add the arborio rice and stir to coat in the garlicky oil. Add the white wine vinegar and allow it to evaporate.

Bake the chicken on the top shelf of your oven to for 20-25 mins. TIP:The chicken is cooked when it is no longer pink in the middle.Halfway through cooking, sprinkle half of the hard Italian cheese over the chicken and pop back in the oven. Once cooked through, remove from the oven and cover with foil while you finish the risotto

In the meantime, add the tomato chunks and a ladle of stock to the rice. Stir continually until the stock has been absorbed by the rice. Continue this process until the rice is cooked, around 20-25 mins. Add the green beans to the pan for the last 5 mins of cooking. TIP:Taste your rice, add a splash more water and cook for a few more mins if it is still a bit firm.