Lemon-Herb Pan Seared Chicken Thighs with Creamy Parmesan Polenta and Balsamic Roasted Vegetables
5.0
(1 reviews)
20min
45min
2
720
Chef's Note
The key to perfectly crispy chicken skin is starting with a dry surface and not disturbing the thighs during the initial searing. For extra creamy polenta, try stirring it every 5 minutes rather than constantly - this gives it time to absorb the liquid properly.
Tags
Ingredients
4 pieces bone-in, skin-on chicken thighs
1 medium lemon
2 sprigs fresh thyme
1 sprig fresh rosemary
3 cloves garlic
1 medium red bell pepper
1 medium yellow bell pepper
1 medium zucchini
1 small red onion
2 tablespoons balsamic vinegar
3/4 cup polenta (cornmeal)
2 cups chicken broth
1 cup milk
1/3 cup Parmesan cheese
2 tablespoons butter
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 teaspoon maple syrup
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Pat chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 3
Mince 2 garlic cloves. Strip leaves from thyme and rosemary sprigs and finely chop to get about 1 tablespoon mixed herbs. Zest the lemon and then cut it in half.
- 4
In a small bowl, combine minced garlic, chopped herbs, and lemon zest. Rub this mixture under the skin of each chicken thigh.
- 5
Cut red and yellow bell peppers into 1-inch pieces. Slice zucchini into 1/2-inch half-moons. Cut red onion into 1-inch chunks.
- 6
On a large baking sheet, toss prepared vegetables with 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano.
- 7
Spread vegetables in a single layer and roast for 15 minutes.
- 8
While vegetables begin roasting, heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil.
- 9
Place chicken thighs skin-side down in the hot skillet. Cook undisturbed for 5-7 minutes until skin is golden and crispy.
- 10
Turn chicken over and squeeze juice from half a lemon over the thighs. Transfer skillet to the oven and roast for 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- 11
After vegetables have roasted for 15 minutes, remove from oven, drizzle with balsamic vinegar and 1 teaspoon maple syrup, toss to coat, and return to oven for another 10 minutes until caramelized.
- 12
While chicken and vegetables are roasting, prepare the polenta. In a medium saucepan, bring chicken broth and milk to a gentle simmer over medium heat.
- 13
Slice remaining garlic clove thinly and add to the simmering liquid. Gradually whisk in polenta in a slow stream, stirring constantly to prevent lumps.
- 14
Reduce heat to low and cook polenta, stirring frequently, for 15-20 minutes until thick and creamy. If polenta becomes too thick, add a splash of water or broth.
- 15
Once polenta is cooked, stir in Parmesan cheese and butter. Season with remaining salt and pepper to taste.
- 16
When chicken is done, remove from oven and let rest for 5 minutes. Squeeze juice from remaining lemon half over the chicken.
- 17
To serve, spoon creamy polenta onto plates, top with chicken thighs, and add a generous portion of balsamic roasted vegetables alongside.
Nutrition Information (per serving)
720
42g
45g
38g
Reviews (1)
Jamie V.
12/7/20255/5