By Sasha Gordanier
Preheat your oven to 400°F (200°C).
In a small bowl, mix 2 tablespoons of olive oil, the juice of one lemon, minced garlic from one clove, salt, and pepper. Rub this mixture over the chicken thighs. Place the lemon halves, rosemary, and thyme sprigs in the baking dish with the chicken.
Roast the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
While the chicken is roasting, in a medium saucepan, bring the milk to a gentle boil over medium heat.
Gradually whisk in the polenta until smooth. Reduce the heat to low and cook, stirring frequently, for about 15 minutes until the polenta is thickened and creamy.
Stir in the parmesan cheese and season with salt and pepper to taste. Keep warm until ready to serve.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the remaining garlic clove (minced) and green beans. Sauté for 5-7 minutes, or until the beans are tender-crisp. Season with salt and pepper.
Serve the roasted chicken alongside creamy polenta and sautéed green beans. Garnish with additional lemon slices and herbs if desired.
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By Sasha Gordanier
This Main Course Dinner recipe is ready in 1 hour and features bone-in chicken thighs, lemon, fresh rosemary and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 400°F (200°C).
In a small bowl, mix 2 tablespoons of olive oil, the juice of one lemon, minced garlic from one clove, salt, and pepper. Rub this mixture over the chicken thighs. Place the lemon halves, rosemary, and thyme sprigs in the baking dish with the chicken.
Roast the chicken in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
While the chicken is roasting, in a medium saucepan, bring the milk to a gentle boil over medium heat.
Gradually whisk in the polenta until smooth. Reduce the heat to low and cook, stirring frequently, for about 15 minutes until the polenta is thickened and creamy.
Stir in the parmesan cheese and season with salt and pepper to taste. Keep warm until ready to serve.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the remaining garlic clove (minced) and green beans. Sauté for 5-7 minutes, or until the beans are tender-crisp. Season with salt and pepper.
Serve the roasted chicken alongside creamy polenta and sautéed green beans. Garnish with additional lemon slices and herbs if desired.
Calories per Serving: 600
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