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–+ servings

Lemon Herb Roasted Chicken Thighs with Creamy Polenta

Savor the flavors of cozy lemon herb roasted chicken thighs served over creamy polenta. This dish beautifully balances the vibrant acidity of lemon with the soothing richness of polenta, creating a comforting meal for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 chicken thighs bone-in and skin-on
  • 2 tablespoons olive oil
  • 1 lemon zested and juiced
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup polenta
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine olive oil, lemon juice, zest, garlic, thyme, rosemary, salt, and pepper. Add the chicken thighs and coat well.
  3. Place the chicken thighs skin side up on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes until skin is crispy and chicken is cooked through.
  4. While the chicken is roasting, bring chicken broth to a boil in a medium saucepan. Slowly whisk in the polenta, stirring constantly.
  5. Reduce heat to low and continue to cook, stirring frequently for about 20 minutes until polenta is creamy and thick.
  6. Stir in heavy cream and grated Parmesan cheese, adjusting seasoning to taste.
  7. Serve the roasted chicken thighs over the creamy polenta, garnished with fresh herbs if desired.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSodium: 480mgFiber: 3gSugar: 5g

Notes

For storage, keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep the polenta creamy.

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