Rosemary Chicken with Cacio e Pepe Polenta

These juicy roasted rosemary chicken thighs served over a bed of creamy cacio e pepe polenta is an easy, comforting chicken dinner recipe.

Rosemary Chicken with Cacio e Pepe Polenta

Ingredients needed

  • Chicken thighs. I used bone-in, skin-on chicken thighs but you can use boneless chicken breasts or drumsticks too.
  • Fresh lemon juice. I only used the lemon juice but lemon zest can be added for lemon rosemary chicken.
  • Olive oil.
  • Fresh rosemary. Other herbs like thyme, oregano and parsley can also be added.
  • Fresh garlic cloves. 
  • Polenta. 
  • Parmesan cheese. 
  • Cream. 
  • Butter.
  • Salt and black pepper. 

Cacio e pepe polenta

How to make rosemary chicken

To make the polenta, heat the water (you can use chicken broth or stock too, for more flavor) in a medium saucepan over medium heat. Whisk the polenta into the liquid and continue stirring until the polenta starts simmering. Reduce the heat then cover and allow to gently simmer for 20 minutes until the polenta has cooked. Stir in the cream, butter, Parmesan cheese and season with salt and freshly cracked black pepper. Cover with a lid and allow to steam for 10 minutes.

Combine a few tablespoons of olive oil, lemon juice, minced rosemary and garlic in a small bowl then season with a teaspoon of salt and pepper. Pat the chicken thighs dry with paper towels then place in a baking dish. Season the chicken on both sides with salt and pepper then pour over the rosemary mixture. Add a few sprigs of fresh rosemary then place in the oven and allow to roast for 20-25 minutes until the chicken is golden brown and cooked through.

Serve the chicken over the polenta and spoon over some of the pan sauce from the chicken.

When is chicken cooked?

Chicken is cooked when the meat is opaque white to the bone or the juices run clear when you slice into the meat. If temperature will read 165ºF/73ºC on a meat thermometer.

Can I make this ahead?

The rosemary chicken recipe can be marinated up to a day in advance and kept in the fridge in an airtight container before roasting. The polenta can be made an hour in advance and kept warm before serving. Any leftovers can be kept in the fridge for up to 3 days. Add a splash of water or stock to the polenta before reheating.

What to serve with baked rosemary chicken

The chicken and polenta is a delicious meal on its own but adding a vegetable side dish will make it a more nutritious, balanced meal. I love serving comforting dishes like this with vegetables like green beans, asparagus or Brussels sprouts but a zesty green salad will also be great.

  1. Bacon garlic sauteed green beans
  2. Easy Garlic Butter Sautéed Brussels Sprouts
  3. Easy green salad with lemon Parmesan dressing

Rosemary Chicken with Cacio e Pepe Polenta

Chicken thigh recipes

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  2. Crispy chicken thighs with caper sauce
  3. Lemon Rosemary Air fryer chicken thighs

Rosemary Chicken Thighs with Cacio e Pepe Polenta

These juicy roasted rosemary chicken thighs served over a bed of creamy cacio e pepe polenta is an easy, comforting dinner recipe. 
4.34 from 9 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Italian
Keyword: Cacio e pepe polenta, Creamy polenta, Rosemary chicken
Prep Time: 10 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 50 minutes
Calories: 578kcal
Author: Alida Ryder
Servings: 6

Ingredients

  • 8 chicken thighs
  • 3 tbsp olive oil
  • 4 tbsp fresh lemon juice
  • 1 tbsp rosemary finely chopped
  • 2 garlic cloves minced
  • 2 tsp salt
  • 1 tsp pepper

For the Cacio e Pepe polenta

  • 6 cups water/chicken stock
  • cups polenta
  • 1 tsp salt
  • ½ cup cream
  • 2 tbsp butter
  • ½ cup grated Parmesan cheese
  • 1 tsp black pepper

Instructions

  • To make the polenta, heat the water (you can use chicken broth or stock too, for more flavor) in a medium saucepan over medium heat.
  • Whisk the polenta into the liquid and continue stirring until the polenta starts simmering.
  • Reduce the heat then cover and allow to gently simmer for 20 minutes until the polenta has cooked.
  • Stir in the cream, butter, Parmesan cheese and season with salt and freshly cracked black pepper.
  • Cover with a lid and allow to steam for 10 minutes.
  • Preheat the oven to 200°C/390°F.
  • Combine the olive oil, lemon juice, minced rosemary and garlic in a small bowl then season with salt and pepper.
  • Pat the chicken thighs dry with paper towels then place in a baking dish.
  • Season the chicken on both sides with salt and pepper then pour over the rosemary mixture.
  • Add a few sprigs of fresh rosemary then place in the oven and allow to roast for 20-25 minutes until the chicken is golden brown and cooked through. 
  • Serve the chicken over the polenta and spoon over some of the pan sauce from the chicken.

Nutrition

Calories: 578kcal | Carbohydrates: 58g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1373mg | Potassium: 354mg | Fiber: 1g | Sugar: 1g | Vitamin A: 754IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 2mg