Herb-Roasted Whole Chicken with Creamy Parmesan Risotto

A succulent herb-roasted whole chicken paired with a rich and creamy parmesan risotto makes for a comforting and elegant meal. This recipe balances tender poultry with the velvety texture of classic Italian risotto.

Steps

1. Preheat oven to 400°F (200°C).
2. Rub the chicken with olive oil, rosemary, thyme, salt, and pepper.
3. Place chicken on a baking tray and roast for 35-40 minutes or until internal temperature reaches 165°F (74°C).
4. In a saucepan, warm the chicken broth over low heat.
5. In a separate pan, melt butter and sauté shallot and garlic until translucent.
6. Add Arborio rice and toast for 1-2 minutes.
7. Pour in white wine and stir until absorbed.
8. Add warm broth one ladle at a time, stirring continuously until liquid is absorbed before adding more.
9. Continue until rice is creamy and tender, about 18-20 minutes.
10. Stir in Parmesan cheese, season with salt and pepper.
11. Plate the risotto and top with the roasted chicken.
12. Garnish with fresh parsley and serve immediately.