Roasted Chicken with Garlic Parmesan Risotto

Roasted Chicken with Garlic Parmesan Risotto

The best roast chicken EVER paired with the creamiest, dreamiest risotto is the perfect dinner combination!

Mandi Lynn


  1. 1 Whole Chicken
  2. 3 Tablespoons Butter
  3. 1 Lemon
  4. 3 Cloves Garlic , peeled and crushed
  5. Salt Pepper and
  6. 3 Tablespoons Butter
  7. 1 1/2 Cups rice Short grain
  8. 3 Cloves Garlic , minced
  9. 3 Cups Broth (have more on hand incase it's needed)
  10. 3 Tablespoons Parmesan Cheese


120 mins
  1. Add Photo

    Preheat oven to 450F. Wash the chicken and pat dry. Use 3 Tbsp of room temperature butter to rub all over the chicken. Make sure to get it under the skin!

  2. Add Photo

    Squeeze the juice of one lemon over the chicken, then place the lemon inside of the chicken cavity, along with the crushed garlic. Sprinkle liberally with salt and pepper.

  3. Add Photo

    Bake for 15 minutes on 450, basting occasionally. Then lower the heat to 375 and cook for an additional 45-60 minutes, until chicken is cooked thoroughly.

  4. Add Photo

    For the risotto: Put broth on simmer. In a separate pot, melt 3Tbsp butter over medium heat. Add UNWASHED rice to the butter and cook for a minute, making sure all pieces are coated. Add 3 cloves minced garlic and cook for another 2-3 minutes.

  5. Add Photo

    Over med-low heat, add simmering broth one ladle at a time to rice, stirring constantly until absorbed. After each ladle of broth has been absorbed, add another. Keep repeating this process, stirring constantly, until the rice is cooked and creamy. This should take about 20-25 minutes.

  6. Add Photo

    Once rice has finished cooking, add parmesan cheese and stir until combined.

  7. Add Photo

    Serve chicken over risotto and dig in!

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