Description
This juicy roasted chicken infused with lemon and rosemary is served alongside creamy polenta studded with mushrooms in a cacio e pepe style sauce.
Ingredients
Scale
- 4 lbs whole chicken
- 2 lemons, sliced
- 4 sprigs fresh rosemary
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup polenta
- 4 cups chicken broth
- 1 cup Parmesan cheese, grated
- 2 tbsp butter
- 1 cup mushrooms, sliced
- 1 tsp black pepper, coarsely ground
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375°F.
- Rub the chicken with olive oil, salt, pepper, garlic, and rosemary.
- Stuff the chicken cavity with lemon slices and additional rosemary.
- Roast the chicken for 1-1.5 hours until internal temperature reaches 165°F.
- Meanwhile, bring chicken broth to a boil and stir in polenta. Cook for 20-25 minutes until creamy.
- Stir in Parmesan, butter, heavy cream, black pepper, and sautéed mushrooms.
- Serve chicken with polenta.
Notes
For crispier skin, pat chicken dry before roasting. Adjust salt based on broth used.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sugar: 5g
- Fat: 40g
- Carbohydrates: 30g
- Protein: 45g