ROAST CHICKEN WITH POLENTA

Prep time 15 mins Cooking time 30 mins Serves 4

INGREDIENTS

2 tbsp coarsely chopped thyme

2 tbsp coarsely chopped

oregano, plus extra to serve

Finely grated rind of ½ lemon

Juice of 1 lemon

3 garlic cloves, coarsely

chopped

2 tbsp olive oil

8 chicken thighs, on the bone

200g mixed dark green leaves,

such as kale, silverbeet and

spinach, coarsely chopped

500ml chicken stock

200g instant polenta

50g Parmesan, finely grated

200g mascarpone

METHOD

Preheat oven to 220°C. Blitz herbs, lemon rind, 2 garlic cloves and olive oil in a food processor to combine, season to taste and add half the lemon juice. Transfer to a bowl, add chicken, massage to coat well, then spread on a large baking tray lined with baking paper and roast until browned and cooked through, 15-18 mins. Meanwhile, blanch greens until wilted, drain and refresh, then blitz in a food processor with remaining garlic to puree. Bring stock and 300ml water to the boil in a saucepan, add polenta, whisking continuously, then season generously to taste. Reduce heat to medium and simmer, whisking, until thick and smooth, 3-4 mins. Remove from heat, whisk in Parmesan, then swirl green puree and mascarpone through to form ripples. To serve, divide green polenta among serving bowls. Squeeze remaining lemon over roast chicken, place on top of polenta, drizzle with roasting juices and serve hot scattered with extra oregano.