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

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

  • 30 min
  • 830 calories

Polenta can be a great gluten free alternative to pasta - in this recipe we add a little parmesan, mascarpone (and some hidden greens) for a super creamy finish. Along with lemon and thyme flavoured chicken, you'll be in heaven! Share your moment on Instagram #youplateit


  • 1 Small Bunch of Thyme
  • 3 Chicken Thighs (skinless)
  • 1 Lemon
  • 2 Garlic Clove
  • 0.33 Bunch of Silverbeet
  • 1.5 Tablespoons of Chicken Stock Concentrate
  • 100 Grams of Polenta
  • 25 Grams of Parmesan (Shredded)
  • 100 Grams of Mascarpone Cheese
  • 1 75 Gram Pack of Mixed Lettuce
  • 140 Grams of Cherry Tomatoes

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Step-by-step instructions

Step 1

Prepare Ingredients:

Preheat oven to 180°C. Wash the fresh produce. De stem silverbeet and roughly chop. Zest lemon, then cut in half. Peel and mince garlic and remove thyme leaves, discarding stems. In a small bowl, combine lemon zest, ½ the garlic, thyme leaves, juice of ½ the lemon and 1 Tbs olive oil.

Step 2

Roast Chicken:

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

Step 3

Blanche & Puree Greens:

In the meantime, bring a pot of salted water to boil. Once water is boiling, add silverbeet and blanche 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.

Step 4

Make Polenta:

In a pot, combine stock concentrate with 1½ cups of water and bring to the boil. Reduce heat down low and add polenta in a steady stream, stirring regularly. Keep it low enough that the polenta won’t puff, pop, and spit as it cooks. Stir it every few minutes (for a total of about 15 minutes or until done to your liking). After a while, the polenta will start to thicken, pulling away from the side of the pot slightly as you stir. If any lumps form at all, grab a stiff whisk and give the polenta a good beating. All lumps should disappear. Stir in mascarpone and parmesan (reserving some for garnish). Season with salt and pepper.

Step 5

You Plate It:

Combine lettuce and cherry tomatoes in a bowl and dress with a little olive oil (extra virgin if you have it), salt and pepper. (NOTE: We had a suggestion from a customer to add in some more greens on this recipe, so we listened. That's why you don't see any salad in the pic ;) ). Add silverbeet puree to polenta and fold through gently. Slice chicken as desired, divide polenta between plates and top with the roast chicken. Garnish with reserved parmesan. Enjoy!

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