Rosemary & Garlic Roasted Chicken Recipe
Hau'ula Tomato Alla Checca| Seasonal Vegetables | Parmesan Polenta | Macadamia Nut Pesto
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Ingredients
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Chicken
Hau'ula Tomato Alla Checca
Seasonal Vegetables
Parmesan Polenta
Macadamia Nut Pesto
Method
Roast Chicken
- 1
- 2
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 juices run clear when pierced at the thigh.
Hau'ula Tomato Alla Checca
- 3
Prepare the Tomatoes
Chop the Hau'ula tomatoes and mix them in a bowl with basil, balsamic vinegar, salt, and black pepper. Set aside to marinate.
Seasonal Vegetables
- 4
Parmesan Polenta
- 5
Cook the Polenta
In a saucepan, bring the water to a boil. Gradually add the polenta, stirring continuously until thickened. Stir in parmesan cheese, butter, and salt until melted and well combined.
Macadamia Nut Pesto
- 6
Make the Pesto
Combine macadamia nuts, basil, olive oil, parmesan cheese, garlic, and salt in a food processor. Blend until smooth and creamy.
