Description
A delicious and elegant dish featuring juicy roasted chicken infused with lemon and rosemary, served alongside creamy polenta mushrooms prepared in the classic Cacio e Pepe style with Parmesan, pepper, and butter.
Ingredients
Scale
- For the Chicken:
- 1 (4-pound) whole chicken
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary
- Salt and black pepper to taste
- For the Cacio e Pepe Polenta Mushrooms:
- 1 cup polenta (coarsely ground cornmeal)
- 4 cups water or chicken broth
- 1 cup grated Parmesan cheese
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 1 teaspoon coarsely ground black pepper
- Salt to taste
Instructions
- For the Chicken:
- 1. Preheat oven to 425°F (220°C).
- 2. Rub the chicken with olive oil, salt, and pepper. Stuff the cavity with lemon slices and rosemary sprigs.
- 3. Place the chicken in a roasting pan and roast for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Let rest for 10 minutes before carving.
- For the Cacio e Pepe Polenta Mushrooms:
- 1. In a large saucepan, bring water or broth to a boil. Gradually whisk in polenta and reduce heat to low. Cook, stirring frequently, for 20-25 minutes until thickened.
- 2. Stir in Parmesan cheese, butter, black pepper, and salt until creamy.
- 3. In a separate skillet, sauté mushrooms in a bit of butter until tender, about 5 minutes. Stir into the polenta.
Notes
Serve the chicken carved alongside the polenta mushrooms for a comforting meal. Adjust seasoning to taste, and ensure the polenta is stirred constantly to avoid lumps.
Nutrition
- Calories: 750 kcal
- Sugar: 2g
- Fat: 40g
- Carbohydrates: 35g
- Protein: 60g