Rustic Herb Roasted Chicken Feast
Indulge in a comforting, home-cooked meal featuring a herb-roasted chicken, perfectly tender and infused with aromatic flavors. Paired with rich sundried tomato risotto that’s creamy and bursting with flavor, and drizzled with an herbal demi-glaze for an added depth. This dish is sure to impress family and friends, making it perfect for gatherings or a hearty weeknight dinner.
ingredients
- 1 whole chicken (3-4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 4 garlic cloves, minced
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 cup Arborio rice
- 1/2 cup sundried tomatoes, chopped
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon butter
- 1/2 cup white wine
- 1 cup water
- 2 tablespoons fresh basil, chopped
- 1 tablespoon cornstarch (optional, for thickening the demi-glaze)
steps
- 1.
Preheat the oven to 375°F.
- 2.
In a small bowl, mix olive oil, rosemary, thyme, parsley, garlic, salt, and pepper. Rub this mixture all over the chicken.
- 3.
Place the chicken in a roasting pan and pour chicken broth around it. Roast for 1 hour, or until the internal temperature reaches 165°F.
- 4.
While the chicken roasts, heat a large saucepan over medium heat. Add butter and sauté the sundried tomatoes for 2 minutes.
- 5.
Stir in Arborio rice and sauté for another 1-2 minutes until lightly toasted.
- 6.
Pour in white wine and stir until absorbed. Gradually add chicken broth and water, one ladle at a time, stirring until absorbed, about 18-20 minutes.
- 7.
Stir in Parmesan cheese and fresh basil, season with salt and pepper.
- 8.
For the demi-glaze, simmer remaining chicken broth with optional cornstarch until thickened.
- 9.
Let the chicken rest for 10 minutes before carving. Serve with risotto and drizzle with herbal demi-glaze.
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