Two of my absolute favourite things to cook are the jumping off point for this fantastic Sunday (or any other night) dinner... roast chicken and risotto. I see both as blank canvases where you can add seasonal flavours or elements to make a crowd-pleasing meal at any point during the year. A roast chicken and risotto in spring might feature loads of lemon, mint, and young new green peas. A roast chicken and risotto in the winter might feature root vegetables from the cold room, rosemary, and lots of red wine.
On the cusp of a short fall and a clawing winter, I felt like this sort of comforting, transformative meal was exactly what our household needed after a long overdue weekend of relaxation and home time.
We visited our favourite Bridgeland Market on the weekend to gather some ingredients and also get our pumpkin for the annual market pumpkin giveaway... the jumping off point for the meal came as I walked down one of the aisles and spotted a can of Farmer's Market organic butternut squash (check out their products and the great recipes on their website.. I have bookmarked a few already). It seemed like the perfect starting place for this meal.
Roasted Chicken with Garlic and Herbes de Provence
Maple Butternut Squash Risotto