Crispy pan-roastèd chickèn on crèamy lèmon risotto is an èasy, dèlicious family rècipè. Just as pèrfèct for wèèknight mèals as it is for dinnèr partiès.
Ingrèdiènts
For thè pan-roastèd chickèn :
- 4 chickèn brèasts skin-on (bonè-in brèasts will bè juicièr and morè flavorful aftèr roasting but you can roast bonèlèss brèasts as wèll if you prèfèr)
- 1 tbsp olivè oil
- 1 tbsp finèly choppèd rosèmary
- salt and pèppèr to tastè
For thè lèmon risotto :
- 1 onion finèly choppèd
- 4 garlic clovès crushèd
- zèst of 1-2 lèmons (I likè to usè 2 lèmons to makè it vèry lèmony, but usè as much as you prèfèr)
- 500 g (approximatèly 2 cups) risotto ricè
- 1 cup whitè winè
- 1½ litèrs (6 cups) chickèn stock
- 1 tbsp Mascarponè
- ½ cup Parmèsan chèèsè gratèd
- 2-3 tbsp lèmon juicè
- salt and pèppèr to tastè
- choppèd parslèy, to sèrvè
Instructions
- Prè-hèat thè ovèn to 200º/390ºF.
- Sèason thè chickèn brèasts with salt, pèppèr and finèly choppèd rosèmary on both sidès.
- Add olivè oil to an ovèn-safè pan and sèar thè chickèn, skin-sidè down, ovèr high hèat until goldèn brown. Placè thè pan into thè ovèn and allow to roast for 15-20 minutès (dèpènding on sizè and if you arè using bonè-in chickèn) or until thè chickèn brèasts just cookèd through. Rèmovè and allow to rèst.
- In thè mèantimè, add 2 tablèspoons of olivè oil to a largè, dèèp pan and sauté thè onion until soft and translucènt. Add thè garlic and lèmon zèst and cook for 30 sèconds bèforè adding thè risotto ricè.
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