Preheat Oven and Prep:

Set oven to 400°F (205°C) and cover a baking sheet with foil or parchment.

Simmer Chicken Broth:

In a large pot over medium-low, heat the chicken broth and hold at a low simmer.

Season Chicken Thighs:

Dry chicken thighs with paper towels and season both sides well with salt and pepper.

Sear Chicken Skin-Side:

In a large pot or cast-iron skillet, warm the olive oil over medium-high. Place chicken skin-side down and sear until skin is crispy, about 7-8 minutes. Turn and sear the other side for 2-3 minutes.

Roast Chicken Thighs:

Move chicken skin-side up to the prepared sheet and roast until internal temp hits 165°F (75°C), about 20-25 minutes. Take out and let rest on a cutting board while you finish the risotto.

Sauté Shallot:

Lower heat to medium in the same pan. Add shallot and cook, stirring often, until soft, about 3-4 minutes.

Cook Leeks and Garlic:

Add leeks and cook, stirring constantly, until tender and slightly see-through, about 3-4 minutes. Stir in garlic and cook 30 seconds more.

Toast Rice:

Add rice and a pinch of salt. Cook, stirring constantly, until rice is lightly toasted, about 1 minute.

Deglaze with Broth:

Pour in one full ladle of warm broth and the lemon juice to deglaze. Stir until liquid is absorbed.

Add Broth Gradually:

Keep adding broth one ladle at a time, stirring continuously and letting most liquid absorb before the next addition. This takes about 20-25 minutes; rice should be al dente and creamy.

Finish Risotto:

When risotto is done, mix in butter and Parmesan until combined. Taste and adjust salt and pepper if needed.

Combine and Serve:

Place cooked chicken thighs back into the pan, nestling them into the risotto. Sprinkle with parsley and serve right away.

Store Leftovers:

Cool leftovers, then store in an airtight container in the fridge up to 4 days or freezer up to 3 months.