Preheat your oven to 375°F (190°C). Rinse the chicken under cold water and pat dry with paper towels. Rub olive oil all over the chicken, then season generously with salt, black pepper, and fresh thyme. Stuff the cavity with lemon halves.

Roast the Chicken

Place the chicken breast-side up in a roasting pan. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste with pan juices every 30 minutes.

Rest the Chicken

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Making the Risotto

Sauté the Aromatics

In a large saucepan, melt the butter over medium heat. Add the shallots and garlic, and sauté until softened, about 3-4 minutes.

Cook the Mushrooms

Add the wild mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.

Toast the Rice

Stir in the Arborio rice and cook for an additional 2 minutes, allowing the rice to absorb the flavors.

Add Broth Gradually

Begin adding the chicken broth, one ladle at a time, stirring constantly until the liquid is mostly absorbed before adding more. This process should take about 18-20 minutes.

Finish the Risotto

Once the rice is creamy and al dente, remove from heat and stir in the grated Parmesan cheese, chopped parsley, salt, and black pepper.