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.
Servings 6
Calories 578kcal
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
- 2½ 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
