Description
A rustic yet elegant dinner that brings together crispy, juicy rosemary-roasted chicken and luxuriously creamy Parmesan polenta. The polenta gets a cacio e pepe twist with bold black pepper and rich cheese, while the lemony-herb chicken infuses every bite with warmth and comfort.
Ingredients
For the Rosemary Chicken:
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8 bone-in, skin-on chicken thighs
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3 tablespoons olive oil
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4 tablespoons fresh lemon juice
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1 tablespoon fresh rosemary, finely chopped
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2 garlic cloves, minced
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2 teaspoons salt
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1 teaspoon black pepper
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Optional: fresh rosemary sprigs for roasting
For the Cacio e Pepe Polenta:
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6 cups water or chicken stock
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2½ cups polenta
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1 teaspoon salt
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½ cup cream
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2 tablespoons butter
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½ cup grated Parmesan cheese
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1 teaspoon black pepper
Instructions
Prepare the Cacio e Pepe Polenta:
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In a medium saucepan, bring the water or chicken stock to a simmer over medium heat.
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Slowly whisk in the polenta, stirring continuously to prevent lumps.
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Reduce heat to low, cover, and let simmer for about 20 minutes, stirring occasionally.
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Once the polenta is thick and creamy, stir in the cream, butter, Parmesan cheese, salt, and black pepper.
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Remove from heat, cover, and let steam for 10 minutes before serving.
Roast the Rosemary Chicken:
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Preheat oven to 390°F (200°C).
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In a small bowl, mix together olive oil, lemon juice, rosemary, and minced garlic. Season with salt and pepper.
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Pat chicken thighs dry and place them in a baking dish.
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Pour the rosemary mixture evenly over the chicken. Add a few extra rosemary sprigs on top, if desired.
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Roast for 20–25 minutes, or until golden and cooked through (internal temperature should reach 165°F / 73°C).
Assemble and Serve:
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Spoon generous portions of creamy polenta onto each plate.
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Top with roasted rosemary chicken and a drizzle of pan juices for extra flavor.
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Serve immediately while hot and creamy.
Notes
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Use chicken stock instead of water in the polenta for even more depth of flavor.
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For crispier chicken skin, broil the thighs for 2–3 minutes at the end of roasting.
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The polenta can be made ahead and reheated with a splash of broth or cream to loosen it up.
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This dish pairs well with sautéed greens or roasted vegetables on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian-American