Herb-Roasted Chicken with Mushroom Risotto

Preheat oven to 400°F (200°C).

Finely chop 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, and mince 2 cloves of garlic. Combine in a small bowl with 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 2 tablespoons olive oil.

Pat the 2 chicken breasts dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Rub the herb mixture all over the chicken breasts, coating them evenly.

Place the chicken in a baking dish and roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

While the chicken is roasting, prepare the risotto. In a medium saucepan, heat the 3 cups of chicken broth to a simmer, then reduce heat to low to keep warm.

Clean and slice 8 ounces of mushrooms. Finely dice 1 shallot and mince the remaining garlic clove.

In a large, heavy-bottomed pan, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Season with a pinch of salt and pepper.

Remove half the mushrooms and set aside for garnish. Add the diced shallot and minced garlic to the pan with the remaining mushrooms. Cook for 2 minutes until fragrant.

Add 3/4 cup arborio rice to the pan and stir for 1-2 minutes until the rice is translucent around the edges.

Pour in 1/4 cup white wine and stir until absorbed, about 1 minute.

Begin adding the warm chicken broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process will take about 18-20 minutes.

When the rice is creamy and al dente, remove from heat. Stir in 2 tablespoons butter, 1/3 cup grated Parmesan cheese, and the reserved mushrooms. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Let the risotto rest for 2 minutes, then stir in 1 tablespoon of the chopped parsley.

Slice the roasted chicken breasts and serve over the mushroom risotto. Garnish with the remaining parsley.