Roasted Chicken, Three Ways | Heinen's Grocery Store

Ingredients

• 2 1/2 pounds baby Yukon Gold potatoes, cut in half
• 2 tablespoons olive oil
• 4-pound whole chicken
• 1 medium lemon, quartered
• Handful fresh sage
• 3 teaspoons salt, divided (I like a flaky sea salt here)
• 2 cooked chicken thighs
• 2 cooked chicken legs
• 16 ounces fresh baby spinach
• 2 cloves garlic, finely chopped
• 1/8 teaspoon freshly grated nutmeg
• 1/2 lemon, juice and zest
• Olive oil
• Salt
• 2 tablespoons butter
• 1/2 pound mushrooms, cut into thin slices
• boneless, skinless chicken breasts cut into 1/2-inch pieces
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 6 cups canned low-sodium chicken broth or homemade stock, more if needed
• 1 tablespoon cooking oil
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup grated Asiago cheese, plus more for serving
• 2 tablespoons chopped fresh parsley