Roast chicken with cheesy green polenta

SERVES 4-6 PREP + COOK TIME 1 HOUR

2 tablespoons finely chopped thyme 2 tablespoons finely chopped oregano, plus extra to serve finely grated rind and juice of ½ lemon

3 garlic cloves, chopped coarsely

¼ cup (60ml) extra virgin olive oil

1.6-1.8kg whole chicken

CHEESY GREEN POLENTA

1 bunch cavalo nero (Tuscan cabbage), trimmed 2 tablespoons extra virgin olive oil

1 litre (4 cups) chicken stock

1 ¼ cups (210g) instant polenta

50g finely grated parmesan

200g mascarpone, sour cream or crème fraiche

1 Preheat oven to 220°C (200°C fan-forced). Line a medium oven tray with baking paper.

2 Combine herbs, lemon rind, 2 garlic cloves, olive oil and lemon juice in a small bowl; season to taste with salt and freshly ground pepper. Reserve half of the herb mixture for serving.

3 To cut the chicken in half, place breast-side down on a board. With strong kitchen scissors cut down either side of the backbone. Discard the backbone or freeze to make stock. Turn the chicken breast-side up. Using a large sharp chef’s knife, cut through the centre of the breast meat then press down firmly to cut through the bone. Separate chicken into two halves and place onto the prepared tray.

4 Brush chicken all over with the herb mixture. Roast for 45 minutes or until chicken is cooked through, basting once with herb mixture.

5 CHEESY GREEN POLENTA Meanwhile, reserve the smaller inner leaves of cavalo nero (about half the bunch). Place the inner leaves on a baking tray, drizzle with the olive oil and roast for 10 minutes or until just wilted and starting to crisp up. Coarsely chop the remaining outer leaves. Blanch the chopped leaves in a medium pan of boiling water until wilted (30 seconds to 1 minute) then drain. Using a small food processor, blend with remaining garlic until a paste forms.

6 Bring the stock and 300ml water to the boil in a medium saucepan. Sprinkle in the polenta, whisking continuously. Reduce heat to medium and simmer, whisking, until thick and smooth

(3-4 minutes). Remove from heat, whisk in the parmesan and the green paste. Fold through the mascarpone, leaving some swirls visible.

7 To serve, spread the polenta onto a serving platter. Top with the chicken, any roasting juices and serve with reserved herb mixture.