In the realms of comfort food, few dishes can rival the classic roast chicken. Its crispy skin and tender meat have made this a family favourite in kitchens around the world for centuries. While we are huge fans of the classics. This Risotto Stuffed Roast Chicken elevates the humble roast chicken to new heights.
The Chicken
Let’s start with the star of the show – the chicken. Choose a plump, organic bird for the best flavour and texture. We have been buying the Bare Bird Chicken’s from Harris Farm lately and they are absolutely delicious (they are also free range and antibiotic free which is a big plus). A 1.8 kilo bird is a good size to feed 4 people generously.
Preparing the chicken is simple just a generous sprinkling of salt and pepper at least half an hour and up to an hour before the chicken goes into the oven. This will ensure you get that beautiful golden crispy skin. Then comes the magic – stuffing the cavity with a luscious lemon and herb-infused risotto.
The Stuffing
Ah, the risotto – creamy, comforting, and bursting with flavour. Begin by sautéing onions and garlic until they’re soft and fragrant. Then add Arborio rice and let it toast gently, coaxing out its nutty essence. Gradually introduce warm chicken stock, until the rice is cooked to perfection – creamy yet al dente.
Next infuse the risotto with the brightness of lemon zest and the herbaceous punch of fresh thyme, sage, parsley and finally some salty parmesan. Let the risotto cool slightly before stuffing it into the cavity of the chicken, where it will meld with the bird’s juices, infusing every bite with savoury goodness.
Roasting your Risotto Stuffed Chicken
Once the chicken is stuffed to the brim with risotto goodness, it’s ready for its moment in the oven. Place the bird in a roasting pan, drizzle it with olive oil, and let it roast until the skin is golden brown and crispy, and the meat is juicy and tender. Baste it occasionally with pan juices to ensure maximum flavour and moisture.
To Serve:
As the aroma of roast chicken fills your kitchen, it’s time to prepare for the grand finale. Carefully remove the chicken from the oven and let it rest, allowing the juices to redistribute and the flavours to meld. Then carve into the golden-brown skin revealing the piping hot risotto nestled within (the risotto will have kept the chicken moist and succulent). The only thing you need on the side is a simple mixed leaf salad.
Final Thoughts:
Whether you’re hosting a dinner party or simply craving a comforting meal, this dish is sure to impress even the most discerning palates. So, roll up your sleeves, gather your ingredients, and make this delicious Risotto stuffed Roast Chicken, for a scrumptious twist on an old classic.
Happy Cooking!
Roast Chicken stuffed with Lemon and Herb Risotto
Equipment
- 1 roasting pan
- 1 frying pan (skillet)
Ingredients
- 1 whole organic chicken
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ tbsp butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1 tbsp sage, thyme, parsley each
- 1 lemon zest and juice
- 2 cups chicken stock
- ¼ cup parmesan cheese finely grated
- 1 tsp pepper
- Olive oil for drizzling
Instructions
- Preheat a fan forced oven to 375°F (190°C).
- Season chicken generously all over with salt and pepper and set aside.
- In a fry pan add olive oil and butter, then sauté onions for 5 minutes until soft and translucent. Next add the garlic and sauté until soft (about 2 minutes). Add Arborio rice and toast gently.
- Next add the chopped herbs and lemon zest and stir through. Then gradually add chicken stock a ladle at a time stirring until all stock is all used. Rice will be creamy and al dente (it will continue to cook in the chicken).
- Next stir in the parmesan, lemon juice and pepper, the take the risotto off the heat and allow it to cool for about 5 minutes.
- Stuff the chicken cavity with the risotto mixture and tie the legs together with kitchen string.
- Place the chicken in a roasting pan, drizzle with olive oil, and roast for 1 hour and 20 minutes or until skin is golden brown and crispy, and internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before carving.
- Serve carved chicken and spoonful's of risotto on plates, drizzle with pan juices. Add a simple mixed leaf salad on the side.
Video
Nutrition
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