Roast Chicken With Red Pepper Risotto Recipe

Name: Roast Chicken With Red Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 lb whole chicken; 3 tbsp fresh thyme leaves, chopped; 3 tbsp fresh sage leaves, chopped; 3 tbsp butter; 1/2 lb button mushrooms, halved; 2 None onions, finely diced; 8.75 oz risotto rice; 3 cups vegetable stock; 1 lb red peppers, deseeded and sliced; 1 tsp smoked paprika; 1 tsp olive oil; 1/2 cup heavy cream; 1-2 tsp soy sauce

Servings: persons

2 3/4 lb whole chicken
3 tbsp fresh thyme leaves, chopped
3 tbsp fresh sage leaves, chopped
3 tbsp butter
1/2 lb button mushrooms, halved
2 None onions, finely diced
8.75 oz risotto rice
3 cups vegetable stock
1 lb red peppers, deseeded and sliced
1 tsp smoked paprika
1 tsp olive oil
1/2 cup heavy cream
1-2 tsp soy sauce

1
Preheat oven to 400u00b0F. Season chicken then rub with thyme and sage. Tie chicken legs and wings with butcher's twine. Rub 1 tbsp butter over chicken then place breast-side down in a roasting pan and roast for 20 mins. Add 1/2 cup water and turn chicken over. Roast for another 40-45 mins.
2
Meanwhile, heat remaining butter, add mushrooms and saute for 4-5 mins until golden. Remove from pan. Add onion and saute for 3-4 mins. Add rice and saute for 1-2 mins, stirring. Deglaze pan with enough stock to cover rice then add peppers and cook for 18-20 mins, gradually adding stock as liquid absorbs.
3
To serve, add mushrooms and paprika to risotto and cook for 2-3 mins. Season, then add olive oil, cream, and soy sauce. Transfer to a large serving plate and top with chicken. Serve.

1033

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/4 lb whole chicken, 3 tbsp fresh thyme leaves, chopped, 3 tbsp fresh sage leaves, chopped, 3 tbsp butter, and more.

Yes, Roast Chicken With Red Pepper Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Red Pepper Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions