Lemon Thyme Roast Chicken with Garlicky Parmesan Polenta

January 18, 2024

Get ready to wow your taste buds! This Lemon Thyme Roast Chicken is juicy, herby perfection, paired with creamy, garlicky Parmesan Polenta that’s comfort in a bowl. It's a match made in foodie heaven—simple, savory, and so satisfying. Let’s make magic in the kitchen!

4.4 out of 5 (5 ratings)

Picture this: a cozy evening, the smell of roasted chicken wafting through your kitchen alongside the aroma of buttery garlic and parmesan. Are you hungry yet? Because this Lemon Thyme Roast Chicken with Garlicky Parmesan Polenta is here to charm your senses and satisfy your soul. This recipe is one of those rare finds where elegance meets comfort food, and let me tell you—it’s pure magic. I mean, can you think of anything better than golden, juicy chicken paired with a velvety bowl of cheesy, herby polenta? This dish has “dinner winner” written all over it, and I’m ready to prove it.

Lemon Thyme Roast Chicken with Garlicky Parmesan Polenta Recipe

What makes this recipe truly special is the marriage of fresh and bold flavors. Lemon and thyme are the dynamic duo of this roasted chicken, soaking into every juicy bite while creating a heavenly aroma in your kitchen. Meanwhile, the polenta is a creamy masterpiece studded with garlic and a flurry of freshly grated parmesan. It’s so much more than a side dish—it’s a hug in a bowl! Together, these elements bring a balance of zesty brightness, savory richness, and a hint of earthiness that’s deeply satisfying. Oh, and let’s not forget about the crispy chicken skin, because honestly, it’s the cherry on top of this flavor-packed meal.

Now, here are some tips to make this dish even better! First, when roasting your chicken, basting it occasionally with its own juices ensures moist perfection—trust me, it’s worth the extra effort. When preparing the polenta, whisk it constantly to avoid lumps (because nobody wants lumpy polenta, right?). And don’t skimp on the freshly grated parmesan; pre-grated just won’t give you the same creamy, cheesy goodness. For the thyme, fresh sprigs are your best friend—they bring a brightness that dried herbs can’t replicate. Lastly, if you’re feeling adventurous, try rubbing some garlic and lemon zest directly under the chicken skin for an extra layer of flavor.

So, what are you waiting for? This Lemon Thyme Roast Chicken with Garlicky Parmesan Polenta is calling your name! It’s a dish that’s as perfect for a special occasion as it is for a laid-back weeknight dinner. Serve it up with a simple side salad or some roasted seasonal veggies, and you’ve got a complete meal that will impress just about anyone. Feeling creative? Swap out the polenta for creamy mashed potatoes or add a dash of smoked paprika for some extra zing. Whatever you do, one thing’s for sure—you’ll want to make this again and again.

Keywords: lemon thyme roast chicken recipe, easy chicken and polenta dinner, best roasted chicken with polenta, garlicky parmesan polenta dish, homemade chicken dinner ideas, creamy polenta with cheese, delicious chicken and polenta recipe

Prep Time

20 minutes

Cook Time

1 hour 30 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 whole chicken (about 4-5 lbs)
•2 lemons, halved
•4 sprigs fresh thyme
•6 cloves garlic, minced
•1/4 cup olive oil
•1 teaspoon salt
•1/2 teaspoon black pepper
•1 cup polenta
•4 cups chicken stock
•1/2 cup grated Parmesan cheese
•2 tablespoons unsalted butter
•2 cloves garlic, minced (for polenta)
•1 tablespoon fresh parsley, chopped (optional, as garnish)

Instructions

1
Preheat your oven to 425°F (220°C).
2
Rinse and pat the chicken dry. Place it in a roasting pan.
3
Rub the chicken with olive oil, then season with salt and black pepper.
4
Stuff the cavity of the chicken with two lemon halves and thyme sprigs.
5
Scatter the remaining lemon halves around the chicken in the roasting pan.
6
Sprinkle minced garlic over the chicken and lemons.
7
Roast the chicken for about 1 hour and 30 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken occasionally with its juices.
8
Meanwhile, prepare the polenta. In a medium saucepan, bring the chicken stock to a boil.
9
Gradually whisk in the polenta, reducing the heat to low, and cook, stirring often, for about 25 minutes or until creamy.
10
Stir in the minced garlic, Parmesan cheese, and butter until fully incorporated. Season with salt to taste.
11
Remove the chicken from the oven and let it rest for 10 minutes before carving.
12
Serve slices of roast chicken alongside the garlicky Parmesan polenta. Garnish with chopped parsley if desired.

Nutrition Information

Calories

520 calories

Protein

40g

Carbs

22g

Fat

30g

Frequently Asked Questions

Q: Can I use chicken parts instead of a whole chicken?

A: Yes, you can use chicken parts such as thighs, drumsticks, or breasts. Adjust the roasting time accordingly, as smaller pieces will cook faster. For instance, chicken thighs typically take about 35-45 minutes at 425°F (220°C). Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Q: What can I substitute for fresh thyme?

A: If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme. Alternatively, other herbs like rosemary or oregano would also complement the flavors of the dish nicely.

Q: Can I use water instead of chicken stock for the polenta?

A: Yes, you can use water, but the polenta will be less flavorful. To maintain a rich taste, consider adding a bouillon cube or seasoning the water well with salt and a bit of garlic powder.

Q: What should I do if my polenta turns out too thick?

A: If your polenta becomes too thick, simply whisk in a little extra chicken stock, water, or even milk until it reaches your desired creamy consistency. Remember to add liquids gradually to avoid making it runny.

Q: How can I tell if the chicken is fully cooked?

A: The best way to check doneness is with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The chicken is fully cooked when the temperature reads 165°F (74°C). Additionally, the juices should run clear when you cut into the meat.

Q: Can I make this recipe ahead of time?

A: Yes, you can roast the chicken and prepare the polenta ahead of time. Store them separately in airtight containers in the refrigerator. Reheat the chicken in the oven at 350°F (175°C) until warmed through, and reheat the polenta on the stovetop with a splash of chicken stock or water to maintain creaminess.

Q: What are some variations or additional serving suggestions for this recipe?

A: You can add vegetables like carrots, potatoes, or Brussels sprouts to the roasting pan with the chicken for a complete one-pan meal. For the polenta, try mixing in additional cheeses like mozzarella or Gruyère for extra flavor. Serve with a side salad or roasted asparagus to round out the meal.

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