Italian Herb Roasted Chicken, Roasted Broccoli & Mock Carrot Risotto

I wasn't feeling well on Sunday so a big dinner wasn't made. However Monday I made up for it! You get three recipes in one here. Fool Proof Roasted Chicken, Roasted Broccoli and a Mock Carrot Risotto.


Italian Herb Roasted Chicken:

One Whole Roasted Chicken 3-4 pounds
1/2 lemon, cubed
1/2 orange, cubed
3 cloves garlic, whole
1/2 onion, cubed
A couple sprigs each, rosemary, oregano, thyme. You can switch up the herbs, basil, parsley, sage, any of those will go well.
Olive oil
Salt

Preheat oven to 450

Clean and dry your chicken well. Don't forget the cavity. Set aside. Chop the fresh herbs, add salt, and about 3 tablespoons of olive oil. Stuff the chicken with the lemon, orange, garlic and onion. I also like to throw in some herb. Tie the legs together with kitchen twine. As you can see in the picture I forgot to do this step. Shh don't tell.
With the herb and oil mixture rub the entire chicken with it. Make sure to get underneath the skin. Bake for ten-fifteen minutes, then knock the heat down to 425 1 to 1-1/2 hours in total or until nice and golden brown and has a nice crispy skin.

The Thermometer should read between 160 and 170 degrees
You can use a baking sheet, I used a square glass baking dish as you can see in the picture. Let the chicken rest for at least ten minutes before slicing into it. If you cut it before hand all the juices will run out and you will be left with a dry chicken.

Roasted Broccoli:

1 head of broccoli

1 lemon

salt/pepper

crushed red pepper

olive oil

Cut the entire head of broccoli, stems included. Add them into a large bowl. Season well with salt, pepper and crushed red pepper (optional). Zest the lemon, use the juice (optional), and drizzle olive oil until well coated. Mix all together. Let sit for at least half hour.

Spread out onto a baking sheet. Roast at 400 for 15-20 minutes or until desired tenderness. Sprinkle with grated cheese (optional) and enjoy.

Mock Carrot Risotto:

1 cup rice

2 cups chicken stock, plus 1/2 cup for the end

3 carrots, peeled, chopped finely

2 cloves garlic, minced

1 onion, chopped

Fresh herbs, parsley or thyme

salt/pepper

grated cheese (I love pecorino romano)

Cook the rice as directed using the chicken stock instead of water. Set aside and let cool. In a large pot heat up some olive oil. Add in the onion, carrots and garlic. Crushed pepper red pepper if you want. Saute until nice and soft 7-9 minutes. Add in salt, pepper, fresh herbs and rice. Mix together well. Add in the 1/2 cup chicken broth right before serving. sprinkle with grated cheese and enjoy! The dish should be nice and creamy and spread out when it's served onto the dish.

Copyright © 2013 Salvo-lutions by, Dana Salvo