WIN 1 OF 10 $50 PREZZY® CARDS
Preparation Time: 10
Cooking Time: 110
Preheat the oven to 180˚C.
Place the lemon and red onion inside the cavity of the chicken. Rub the olive oil on the chicken then sprinkle with the rosemary and season with the salt and pepper. Place the chicken into a roasting dish then add the garlic, chicken stock and wine.
Roast the chicken for 1 ½ hours or until the juices run clear when pierced through the thickest part of the thigh. Baste occasionally.
To prepare the polenta, place the extra chicken stock and milk into a saucepan. Bring to the boil then add the polenta in a steady stream, stirring constantly. Simmer for 3 to 4 minutes or until it is thick and creamy. Stir in the parmesan and butter and season with black pepper. Keep warm.
Carve the chicken and serve on a bed of polenta. Drizzle the pan juices and the garlic cloves over the chicken. Squeeze the garlic cloves to release the creamy garlic. Garnish with extra rosemary.
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