Tuscan Herb Roasted Chicken with Parmesan Polenta and Sautéed Green Beans

Preheat oven to 400°F (200°C).

Pat chicken breasts dry with paper towels. Place them in a baking dish.

Mince 2 cloves of garlic. In a small bowl, combine 2 tablespoons olive oil, minced garlic, dried rosemary, dried thyme, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Zest the lemon and add half the zest to the herb mixture. Cut the lemon in half and squeeze juice from half the lemon into the herb mixture, stirring to combine.

Rub the herb mixture evenly over the chicken breasts, coating all sides.

Place the chicken in the oven and roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

While the chicken is roasting, trim the ends off the green beans and wash them thoroughly.

In a medium saucepan, bring 3 cups of chicken broth to a boil over medium-high heat.

Slowly whisk in 1 cup polenta, stirring constantly to prevent lumps from forming.

Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes until the polenta is creamy and fully cooked.

When the polenta is almost done, mince the remaining 2 cloves of garlic.

Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Add the green beans to the skillet, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and sauté for 5-7 minutes until tender-crisp.

Squeeze juice from the remaining lemon half over the green beans and toss to combine.

When the polenta is cooked, stir in 1/2 cup grated parmesan cheese and 2 tablespoons butter until melted and well incorporated. Season with the remaining 1/4 teaspoon salt.

Remove chicken from the oven and let rest for 5 minutes before slicing.

Serve sliced chicken over the parmesan polenta with sautéed green beans on the side.