Roasted Chicken Recipe

Directions

1. 1

   Prepare the Chicken

   Preheat the oven to 425°F (220°C). Pat the chicken dry and season generously with salt and black pepper, inside and out. Rub olive oil on the chicken and sprinkle with minced garlic and thyme.

2. 2

   Roast the Chicken

   Place the chicken on a roasting rack in a baking dish. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.

3. 3

   Cook the Polenta

   In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta and reduce heat to low. Cook for about 30 minutes, stirring frequently, until thickened. Stir in the grated Parmesan Reggiano and season with salt and pepper.

4. 4

   Prepare the Tomatoes

   In a separate skillet, cook the diced bacon over medium heat until crispy. Remove bacon and set aside. In the same skillet, add the halved heirloom tomatoes and cook for about 5 minutes until softened. Stir in the crispy bacon.

5. 5

   Serve

   Once the chicken is done, let it rest for 10 minutes before carving. Serve the roasted chicken on a bed of Parmesan Reggiano polenta, topped with the house-cured bacon and slow-roasted heirloom tomatoes.