Oven Roasted Garlic Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat your oven to 400°F (200°C). In a small bowl, combine olive oil, minced garlic (reserve 2 cloves for the cream), salt, pepper, and rosemary. Rub this mixture all over the chicken breasts.

2. 2

   Roast the Chicken

   Place the seasoned chicken breasts on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Remove from the oven and let it rest for 5 minutes before slicing.

3. 3

   Prepare the Wild Mushroom Risotto

   In a large saucepan, melt butter over medium heat. Add the chopped wild mushrooms and sauté until they are soft and browned, about 5 minutes. Add Arborio rice and stir for 2-3 minutes until the rice is well-coated with butter.

4. 4

   Cook the Risotto

   Gradually add chicken broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18-20 minutes. Once the rice is creamy and al dente, stir in the Parmesan cheese.

5. 5

   Prepare the Roasted Garlic Cream

   While the risotto cooks, take the reserved garlic cloves, and roast them in the oven for about 10-15 minutes until golden brown and soft. In a small saucepan, heat heavy cream over low heat, add the roasted garlic, and blend until smooth. Season with salt and pepper to taste.

6. 6

   Cook the Seasonal Vegetables

   In a separate pot, steam or sauté your seasonal vegetables until tender, about 5-10 minutes, depending on the type of vegetables used.

7. 7

   Plate the Dish

   On a serving plate, place a generous scoop of wild mushroom risotto, top with sliced roasted chicken breast, drizzle with roasted garlic cream, and arrange the seasonal vegetables on the side.