Baked Risotto with Chicken, Lemon & Scallions

Chicken Thighs (bone-in, skin-on), excess skin and fat removed

Garlic, sliced

bunches (about 16) Scallions, root end trimmed off, dark green tops removed

Arborio Rice

Dry White Wine

small Thin-Skinned Lemon, thinly sliced

about 2 c. Chicken Stock (homemade or low-sodium)

Fresh Thyme or Rosemary

Parmesan Cheese