Whole Roasted Baby Chicken

with Lemon Risotto
Gourmet
Family-Friendly
Calorie smart
Crispy roasted chicken with creamy risotto. Seriously delicious!
Cooking time: 45 min
Cals 498 · Prot 8 · Carbs 81 · Fat 12
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Ingredients
Number of People:

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
1 Piece
White balsamic vinegar
15 ML
Brown sugar
10 Grams
Sour cream
60 Grams
Parmesan
30 Grams
Black pepper
0.5 Tsp

Instructions

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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).
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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.
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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.
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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.
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5 Add liquids
Add 2/3/4 Tbsp of lemon juice, 1/1.5/2 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'.
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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.
Tips for fussy eaters
Serve all of the components separately and serve with plain cooked rice.
Pro tip
Italian risotto is perfectly cooked when the grains are slightly "al dente" and the consistency resembles porridge.

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