🐣✨ Lemon Herb Butter Roast Chicken & Spring Vegetable Risotto ✨🌱

Looking to switch up your Easter menu this year? Say goodbye to the usual roast chicken and gravy, and hello to a deliciously light but sumptious spring feast! 🍽️🌼

🔍 Ingredients:

- 1 whole chicken (about 1.4-1.8 kilograms)

- 1 lemon, sliced

- 60 grams of softened butter

- 3 cloves of garlic, minced

- 15 grams of fresh thyme leaves

- 15 grams of fresh rosemary, chopped

- Salt and pepper to taste

- For the Spring Vegetable Risotto:

  - 200 grams Arborio rice

  - 1 litre chicken or vegetable broth

  - 15 ml olive oil

  - 1 onion, finely chopped

  - 2 cloves garlic, crushed

  - 100 grams asparagus, chopped

  - 100 grams peas

  - 100 grams cherry tomatoes, halved

  - 50 grams grated Parmesan cheese

  - Salt and pepper to taste

  - Fresh parsley for garnish

🔪 Instructions:

1. Preheat your oven to 200°C.

2. Prepare the lemon herb butter by mixing softened butter, crushed garlic, thyme, rosemary, salt, and pepper in a small bowl.

3. Gently lift the skin of the chicken and spread half of the herb butter mixture underneath, making sure to cover as much of the meat as possible. Rub the remaining mixture over the outside of the chicken.

4. Stuff the chicken with the remaining lemon slices for extra zesty flavour.

5. Place the chicken in a roasting pan and roast in the preheated oven for 45 minutes per kg, plus 20 minutes at 200, or 180 for fan assisted, gas mark 6, or until the internal temperature reaches 75°C when measured with a meat thermometer inserted into the thickest part of the thigh.

6. While the chicken roasts, prepare the Spring Vegetable Risotto:

   - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until softened.

   - Add the Arborio rice to the skillet and toast for about 2 minutes, stirring constantly.

   - Gradually add the chicken or vegetable broth to the skillet, 120 ml at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

   - Once the rice is almost cooked (after about 15-20 minutes), stir in the chopped asparagus, peas, and cherry tomatoes. Cook for an additional 5-7 minutes, or until the vegetables are tender and the rice is creamy.

   - Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

7. Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before carving.

8. To serve, carve the chicken into slices and place them on a platter alongside the Spring Vegetable Risotto. Garnish with fresh parsley for a pop of color. Add a tossed salad and garlic bread if desired.

🌟 Voila! Your Easter feast is now a sensational symphony of light spring flavours sure to impress your guests.

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This recipe serves 4, scale up to feed more.