Lemon & Thyme Roasted Chicken with Green Polenta & Simple Side Salad
- Prep time: 30 minutes
- Calories: 830
- 1 Small Bunch of Thyme
- 3 of Chicken Thighs (skinless)
- 1 of Lemon
- 2 of Garlic Clove
- 1⁄3 Bunch of Silverbeet
- 1 1⁄2 Tbsp of Chicken Stock Concentrate
- 100 g of Polenta
- 25 g of Parmesan (Shredded)
- 100 g of Mascarpone Cheese
- 1 75g Pack of Mixed Lettuce
- 120 g of Cherry Tomatoes
Prepare Ingredients: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.
Roast Chicken: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.
Blanch & Puree Greens: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.
Make Polenta: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.
Finish Polenta & Slice Chicken:Add silverbeet puree to polenta and fold through gently. Season to taste with salt and pepper. Slice chicken as desired.
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. Divide polenta between plates and top with the roasted chicken. Garnish with reserved parmesan. Enjoy!