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Pdfpreheat oven to 350
season chicken with salt an pepper. Heat olive oil in a dutch oven over medium high heat. Brown the chicken on both sides until golden, about 8 minutes per side. Once browned remove and set aside
in the same pot melt the butter and brown the lemon halves face down for about 2 minutes, the remove and set aside.
ad the leeks and shallots and sautee for abotu 4 mintues. then add the choped garlic and cood for an additional 1-2 minutes.
pour th echicken broth, lemon zest, salt, and pepper. stir to combine. Nestle the whole chicken back into the pot and increase the heat to medium high to bring the broth to a boil.
once boiling, cover and move to the oven. bake for about 1 hour, or until the temperature reaches 150 degrees.
remove the pot from the oven, stir in the asparagus, peas, and arborio rice. return to the oven and bake for 35 minutes, or until the rice is soft and the chicken registers 180 degrees
remove from oven, squeeze the lemon halves over the chicken and rice. Serve and top with parmesan cheese and parsley.