Whole Roasted Baby Chicken

Name: Whole Roasted Baby Chicken with Lemon Risotto
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Whole corn fed baby chicken; 2 Tbsp of Olive oil; 2 Grams of Dried thyme; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Pieces of Red onion; 1 Pieces of Red pepper; 2 Pieces of Carrot; 2 Pieces of Garlic cloves; 1 Pieces of Lemon; 1 Pieces of Shallots; 2 Tbsp of Olive oil; 160 Grams of Arborio rice; 800 ML of Water; 1 Pieces of Chicken stock cube; 15 ML of White balsamic vinegar; 10 Grams of Brown sugar; 60 Grams of Sour cream; 30 Grams of Parmesan; 1 Tsp of Black pepper

with Lemon Risotto

Crispy roasted chicken with creamy risotto. Seriously delicious!

Cals 538 · Prot 17 · Carbs 103 · Fat 13

Gourmet

Family Friendly

45 min

Whole Roasted Baby Chicken with Lemon Risotto

Crispy roasted chicken with creamy risotto. Seriously delicious!

Cals 538 · Prot 17 · Carbs 103 · Fat 13

Gourmet

Family Friendly

Ingredients

Roast

Whole corn fed baby chicken

2 Pieces

Olive oil

2 Tbsp

Dried thyme

2 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Red onion

2 Pieces

Red pepper

1 Piece

Carrot

2 Pieces

Garlic cloves

2 Pieces

Lemon risotto

Lemon

1 Piece

Shallots

1 Piece

Olive oil

2 Tbsp

Arborio rice

160 Grams

Water

800 ML

Chicken stock cube 4*5*9*15*

1 Piece

White balsamic vinegar 14*

15 ML

Brown sugar

10 Grams

Sour cream 4*

60 Grams

Parmesan 4*

30 Grams

Black pepper

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2253 / 538
Fats (g)	12.7
of which saturated (g)	7.2
Carbohydrates (g)	103
of which sugars (g)	16.7
Fibers (g)	7.1
Proteins (g)	16.5
Salt (g)	3.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and slice the red onion to wedges. Chop the peppers to large chunks. Peel and slice the carrot. Peel the garlic cloves (don't chop).

2 Season and roast

Pat the whole chickens with kitchen paper. Combine the olive oil, thyme, salt and pepper and rub the chicken with the mixture. Place the chicken breast-side up onto a lined oven tray. Add the onion, pepper, carrot and garlic. Bake for 40 min until the chicken has cooked through. If the vegetables start to brown too quickly, remove them sooner.

3 Prep risotto vegetables

Meanwhile, wash the lemons thoroughly. Grate the zest with a fine blade, taking care to avoid the bitter white pith. Juice the lemons. Peel and chop the shallots and garlic. Boil the measured water and dissolve the stock cube in it.

4 Fry risotto base

Heat a pan with a drizzle of olive oil over a medium-low heat. Fry the shallots and garlic with a pinch of salt for 2 min. Add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil. Reduce the heat to low.

5 Add liquids

Add 2 Tbsp of lemon juice, 1 tsp of grated lemon zest, the white balsamic vinegar and sugar. Add 1/3 of the stock and stir until absorbed. Continue to add the stock, a little at a time for 20-22 min or until all the stock is absorbed and the rice is cooked 'al dente'.

6 Finish and serve

Finally, add the sour cream. Grate the Parmesan and stir it through the risotto. Season with pepper (and salt, if needed). Serve the risotto with the roasted chicken and vegetables.

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