Preheat oven to 180C - with fan. Heat oil in large ovenproof dish over medium heat.

Cook onion and bacon for a few minutes, then add the chicken and cook for about 5minutes. Add garlic, lemon zest, rosemary, and chilli. Cook for a few more minutes.

Meanwhile, mix the tomato paste and chicken stock in a mug. Then stir in the rice and cook for 1 minute. Add the stock mix into the pan, pouring it over the rice. Cover the pan with a top.

Bake it in the oven for 35minutes or until the rice is tender and liquid has been absorbed. Stir through the parmesan!