Lemon & Thyme Roasted Chicken with Green Polenta & Simple Side Salad

Preheat oven to 180°C. De-stem silverbeet and roughly chop. Zest lemon, then cut in half. Peel and mince garlic. Pick thyme leaves, discarding stems. In a small bowl, combine lemon zest, ¹⁄₂ the garlic, thyme leaves, juice of ¹⁄₂ the lemon and 1 Tbsp olive oil.

Pat chicken dry with paper towel. Place chicken in an ovenproof dish (or on a lined baking tray) and coat well with lemon/herb mix. Season with salt and pepper and roast until browned and cooked through, about 18 minutes.

Bring a pot of salted water to boil. Once water is boiling, add silverbeet and blanch until wilted and bright green. Drain and rinse under cold water. Blitz in a food processor (or with a stick mixer) with remaining garlic until smooth. Set aside.

Tip! Add the garlic gradually to taste if you are sensitive to garlic.

In a pot, combine stock concentrate with 1¹⁄₂ cups water and bring to the boil. Reduce heat to low and add polenta in a steady stream, stirring regularly (see tip) for a total of 6-8 minutes or until cooked to your liking. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Stir in mascarpone and parmesan.

Tip! Keep heat low enough that the polenta won’t puff, pop, and spit as it cooks. If any lumps form at all, grab a stiff whisk and give the polenta a good beating. All lumps should disappear.

Add silverbeet puree to polenta and fold through gently. Season to taste with salt and pepper. Slice chicken as desired.

Combine lettuce and cherry tomatoes in a bowl and dress with a little olive oil, (extra virgin if you have it), salt and pepper. Divide polenta between plates and top with the roasted chicken. Garnish with reserved parmesan. Enjoy!

Preheat oven to 180°C. De-stem silverbeet and roughly chop. Zest lemon, then cut in half. Peel and mince garlic. Pick thyme leaves, discarding stems. In a small bowl, combine lemon zest, ¹⁄₂ the garlic, thyme leaves, juice of ¹⁄₂ the lemon and 1 Tbsp olive oil.

Pat chicken dry with paper towel. Place chicken in an ovenproof dish (or on a lined baking tray) and coat well with lemon/herb mix. Season with salt and pepper and roast until browned and cooked through, about 18 minutes.

Bring a pot of salted water to boil. Once water is boiling, add silverbeet and blanch until wilted and bright green. Drain and rinse under cold water. Blitz in a food processor (or with a stick mixer) with remaining garlic until smooth. Set aside.

Tip! Add the garlic gradually to taste if you are sensitive to garlic.

In a pot, combine stock concentrate with 1¹⁄₂ cups water and bring to the boil. Reduce heat to low and add polenta in a steady stream, stirring regularly (see tip) for a total of 6-8 minutes or until cooked to your liking. Polenta will start to thicken, pulling away from the side of the pot slightly as you stir. Stir in mascarpone and parmesan.

Tip! Keep heat low enough that the polenta won’t puff, pop, and spit as it cooks. If any lumps form at all, grab a stiff whisk and give the polenta a good beating. All lumps should disappear.

Add silverbeet puree to polenta and fold through gently. Season to taste with salt and pepper. Slice chicken as desired.

Combine lettuce and cherry tomatoes in a bowl and dress with a little olive oil, (extra virgin if you have it), salt and pepper. Divide polenta between plates and top with the roasted chicken. Garnish with reserved parmesan. Enjoy!