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Roasted Lemon-Rosemary Chicken with Creamy Cacio e Pepe Polenta & Mushrooms

A delightful dinner that combines comfort and sophistication, featuring roasted chicken with creamy polenta and sautéed mushrooms.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Roasted Lemon-Rosemary Chicken
  • 4 thighs 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 whole lemon, zested and juiced
  • 4 sprigs fresh rosemary
  • 4 cloves garlic, minced
  • Salt and pepper to taste
For the Creamy Cacio e Pepe Polenta
  • 1 cup polenta
  • 4 cups chicken broth
  • ½ cup grated Pecorino Romano cheese
  • ¼ cup heavy cream
  • Freshly cracked black pepper
  • Salt to taste
For the Mushrooms
  • 8 ounces mushrooms, sliced
  • 2 tablespoons butter
  • 1 sprig fresh thyme (or a pinch of dried thyme)
  • Salt and pepper to taste

Method
 

Roasting the Chicken
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together olive oil, lemon zest, lemon juice, garlic, salt, and pepper. Toss the chicken thighs in this zesty mixture until they are well-coated.
  3. Lay the chicken, skin-side up, in a baking dish. Tuck rosemary sprigs under the chicken pieces. Roast for about 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
  4. Baste the chicken occasionally for extra flavor.
Cooking the Cacio e Pepe Polenta
  1. Bring the chicken broth to a boil in a medium saucepan. Slowly add the polenta while whisking continuously to avoid lumps.
  2. Lower the heat and let it simmer for about 20 minutes, stirring frequently.
  3. Once it’s done, remove the pot from heat and stir in the heavy cream, Pecorino Romano, and black pepper. Adjust salt to your taste.
Sautéing the Mushrooms
  1. In a skillet over medium heat, melt the butter.
  2. Add the sliced mushrooms and thyme, sautéing until they’re golden and tender, about 5-7 minutes. Season with salt and pepper to taste.

Notes

For substitutions, feel free to use thyme or oregano instead of rosemary. For a decadent touch, add a drizzle of truffle oil to the polenta. Leftovers can be stored in an airtight container in the fridge for up to 3 days.