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.

1 whole chicken leg quarter (thigh and drumstick) 1/2 cup Arborio rice 2 cups chicken broth 1/4 cup dry white wine (optional) 1 small shallot, finely chopped 1 garlic clove, minced 1 tbsp olive oil 1 tbsp butter 2 tbsp grated Parmesan cheese 1 tsp fresh rosemary, chopped 1 tsp fresh thyme leaves Salt and pepper to taste Fresh parsley for garnish