Pan Roasted Chicken Recipe
polenta, snap peas, maitake mushrooms, pan jus
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Ingredients
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Chicken
Polenta
Vegetables
Pan Jus
Method
Roasting Chicken
Preheat the Oven
Preheat your oven to 425°F (220°C).
Roast the Chicken
Place the chicken breast-side up in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Cooking Polenta
Boil Water
In a large saucepan, bring 4 cups of water to a boil. Add salt.
Add Cornmeal
Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thickened (about 20 minutes).
Finish Polenta
Stir in butter and Parmesan cheese until melted and smooth. Keep warm.
Sautéing Vegetables
Sauté Snap Peas and Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add snap peas and sauté for 2-3 minutes until bright green. Add maitake mushrooms, salt, and pepper, and cook for an additional 5 minutes until tender.
Making Pan Jus
Prepare Pan Jus
After removing the chicken, pour off excess fat from the roasting pan. Add chicken broth and thyme. Simmer and scrape up any browned bits from the pan. Reduce for about 5-10 minutes until slightly thickened. Whisk in butter before serving.
