Herb-Crusted Rotisserie Chicken with Truffle-Infused Mushroom Risotto

Preheat your oven to 375°F. In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, 1 tablespoon of fresh parsley, and 1 teaspoon of garlic powder to create the herb crust mixture.

Rub the herb mixture all over a 4-pound whole chicken, ensuring to get under the skin for maximum flavor.

Season the chicken generously with salt and pepper. Place the chicken in a roasting pan and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.

While the chicken is roasting, prepare the truffle-infused mushroom risotto. In a large saucepan, heat 2 tablespoons of butter over medium heat.

Add 1 cup of finely chopped onion and sauté until translucent, about 5 minutes. Stir in 1 cup of Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.

Gradually add 4 cups of chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

After about 20 minutes, when the rice is creamy and al dente, stir in 1 cup of sautéed mushrooms, 1/4 cup of grated Parmesan cheese, and 1 tablespoon of truffle oil.

Season with salt and pepper to taste. Once the chicken is done, let it rest for 10 minutes before carving.

Serve the carved chicken alongside a generous scoop of truffle-infused mushroom risotto, garnished with fresh herbs.