Roasted Chicken Recipe
polenta cake, cherry tomatoes, rainbow carrots, broccolini, jus
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Ingredients
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Roasted Chicken
Polenta Cake
Vegetables
Jus
Method
Roasted Chicken
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Rinse the chicken inside and out. Pat dry with paper towels.
- 2
Season the Chicken
Rub the chicken all over with olive oil, and season generously with salt and black pepper. Stuff the cavity with garlic cloves and fresh rosemary.
- 3
Roast the Chicken
Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Polenta Cake
- 4
Cook the Polenta
In a large saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta and reduce heat to low. Cook for about 30 minutes, stirring frequently until thickened.
- 5
Add Butter and Cheese
Stir in the butter and Parmesan cheese, and season with salt. Remove from heat and let cool slightly.
- 6
Set the Polenta
Spread the polenta mixture into a greased baking dish and let it cool completely until it sets. Once set, cut into squares.
Vegetables
- 7
Prepare the Vegetables
Wash and trim the rainbow carrots and broccolini. Halve the cherry tomatoes.
- 8
Roast the Vegetables
Toss the cherry tomatoes, rainbow carrots, and broccolini with olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender.
Jus
- 9
Prepare the Jus
In a saucepan over medium heat, combine the chicken broth and red wine. Bring to a simmer.
- 10
Thicken the Jus
In a small bowl, mix cornstarch with water to create a slurry. Gradually add the slurry to the simmering broth, stirring until thickened. Season with salt and black pepper to taste.