Mix ¼ cup olive oil with the juice of ½ freshly squeezed lemon to create a marinade. Add one minced garlic clove, 1 teaspoon each of oregano, ground paprika, and thyme, plus salt and pepper to taste. Coat the chicken with the marinade and let it sit in a glass container with a lid for at least 30 minutes (longer is better).

For best flavor, cook the marinated chicken on a cast-iron grill, or use a regular pan. Save the leftover marinade for later. Once the chicken is browned, transfer it to a plate while preparing the other ingredients.

In the meantime, chop the onion and celery. Heat butter and olive oil in a Dutch oven, then sauté the chopped onion for about 5 minutes. Add the chopped celery and cook for another 5 minutes. Season with salt and pepper.

Rinse the rice and add it to the Dutch oven, stirring for 1-2 minutes. In the glass container with the reserved marinade, mix 2 ½ cups of water and ½ cup white wine (or just use 3 cups of water if skipping the wine). Pour this mixture over the rice and veggies, add the cooked chicken, and cover the pot.

Let the risotto cook on low heat for 15-20 minutes, checking occasionally to ensure the rice absorbs the liquid but doesn’t dry out.

Preheat the oven to 200°C (400°F). Transfer the lemon butter chicken risotto to a baking dish, and top with lemon slices. Bake for about 10 minutes, then serve warm.