Dutch Lunch: Herb-Roasted Chicken with Carrot Puree and Asparagus Risotto

Allergens

Gluten (in risotto)

Ingredients

• 1 whole chicken (about 4 lbs), cut into pieces
• 2 tbsp olive oil
• 1/4 cup fresh rosemary leaves
• 1/4 cup fresh thyme leaves
• Salt and pepper, to taste
• 6 medium carrots, peeled and chopped
• 1/4 cup unsalted butter
• 2 cups Arborio rice
• 1 lb asparagus, trimmed and cut into 1
• inch pieces
• 4 cups chicken broth, heated
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. a. Preheat the oven to 375°F (190°C). b. In a large bowl, toss the chicken pieces with olive oil, rosemary, thyme, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 40 45 minutes or until cooked through and golden brown. c. Meanwhile, prepare the carrot puree by boiling the carrots until tender. Drain well and return to the pot. Add butter and mash until smooth. Season with salt and pepper. d. For the asparagus risotto, heat 4 cups of chicken broth in a saucepan. In another large pan, saute Arborio rice over medium heat for 1 2 minutes, stirring constantly. Add 1 cup of hot broth to the rice and cook, stirring frequently until absorbed. Continue adding broth, one cup at a time, allowing each addition to be absorbed before adding more. Cook until risotto is creamy and tender, about 20 25 minutes. Stir in asparagus and Parmesan cheese, and cook until the asparagus is tender yet still bright green. Season with salt and pepper. e. Once the chicken has rested for a few minutes, carve or remove the skin from each piece if desired.

Chef’s Insight

The combination of tender herb-roasted chicken, creamy carrot puree, and rich asparagus risotto creates a well-balanced and satisfying meal that is perfect for the Paleo diet.

Notes

Serve with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors of this dish.