Imagine a dish that captures the essence of spring in every single bite - tender chicken, vibrant roasted vegetables, and a luxuriously creamy polenta that will make your taste buds dance with joy! This isn't just another recipe; it's a culinary adventure that transforms simple ingredients into a restaurant-worthy meal you can create right in your own kitchen. Get ready to impress your family and friends with a dish that looks gourmet but is surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 2 cups assorted spring vegetables (asparagus, carrots, radishes)
- 1 cup polenta
- 4 cups chicken broth
- 1/4 cup butter
- 1 lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your spring vegetables roast nicely and develop a beautiful caramelization.
- Prepare the chicken thighs by patting them dry with paper towels. Season both sides generously with salt and pepper to enhance the flavor.
- In a large oven-safe skillet, heat a tablespoon of butter over medium-high heat. Once melted, add the seasoned chicken thighs skin-side down. Sear for about 5-7 minutes until golden brown, then flip and sear the other side for an additional 5 minutes.
- While the chicken is searing, wash and chop the assorted spring vegetables into bite-sized pieces. You can use asparagus, carrots, and radishes for a vibrant mix.
- Once the chicken is seared, remove it from the skillet and set aside. In the same skillet, add the chopped spring vegetables. Toss them in the remaining butter and season with salt and pepper. Roast the vegetables in the oven for about 10 minutes.
- After the vegetables have roasted for 10 minutes, place the seared chicken thighs on top of the vegetables in the skillet. Return the skillet to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- While the chicken and vegetables are roasting, prepare the creamy polenta. In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the polenta, stirring continuously to prevent lumps.
- Reduce the heat to low and cook the polenta for about 15-20 minutes, stirring frequently, until it thickens and becomes creamy. If it gets too thick, you can add a little more chicken broth or water to reach your desired consistency.
- Once the polenta is cooked, stir in the lemon zest and juice for a fresh flavor. Season with salt and pepper to taste. Keep warm until ready to serve.
- For the brown butter, melt the remaining butter in a small saucepan over medium heat. Continue to cook it, swirling the pan occasionally, until it turns a golden brown color and has a nutty aroma. Be careful not to burn it.
- To serve, spoon a generous portion of creamy polenta onto each plate. Top with the roasted spring vegetables and chicken thighs. Drizzle the brown butter over the top for an extra layer of flavor.
- Garnish with additional lemon zest or fresh herbs if desired, and enjoy your delicious Roast Spring Veggies Chicken Creamy Polenta Lemon Brown Butter!
Tips
- Temperature is Key: Always ensure your oven is fully preheated to 425°F for perfect roasting and caramelization.
- Pat Your Chicken Dry: This simple step helps achieve that gorgeous golden-brown sear and crispy skin.
- Don't Rush the Brown Butter: Watch it carefully and swirl the pan to prevent burning. The nutty aroma is your signal that it's perfectly done.
- Choose Fresh Spring Vegetables: The fresher your vegetables, the more vibrant and flavorful your dish will be.
- Polenta Pro Tip: Whisk continuously and add liquid gradually to prevent lumps and achieve a smooth, creamy texture.
- Use a Meat Thermometer: Ensure chicken reaches 165°F internal temperature for safe, perfectly cooked meat.
- Let the Chicken Rest: After cooking, let it sit for a few minutes to redistribute juices and maintain moisture.
Nutrition Facts
Calories: 286kcal
Carbohydrates: 14g
Protein: 12g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 70mg
