Baked Rosemary Chicken With Polenta #RSC Recipe

Name: Baked Rosemary Chicken With Polenta #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken drumsticks; kosher salt; fresh ground black pepper; 1 tablespoon olive oil; 2 rosemary sprigs, coarsely chopped; fresh lemon juice; 4 cups chicken broth; 1 cup coarse cornmeal or 1 cup grits; 1 ear of corn, kernals removed; 1 jalapeno pepper, seeded and minced (optional); ¼ cup red bell pepper, chopped; 1 cup monterey jack cheese, shredded; 1 pinch kosher salt (optional); 12 pint grape tomatoes, halved; Reynolds Wrap Foil

Servings: persons

8 chicken drumsticks
kosher salt
fresh ground black pepper
1 tablespoon olive oil
2 rosemary sprigs, coarsely chopped
fresh lemon juice
4 cups chicken broth
1 cup coarse cornmeal or 1 cup grits
1 ear of corn, kernals removed
1 jalapeno pepper, seeded and minced (optional)
¼ cup red bell pepper, chopped
1 cup monterey jack cheese, shredded
1 pinch kosher salt (optional)
12 pint grape tomatoes, halved
Reynolds Wrap Foil

1
In a large skillet, over medium high heat, brown chicken well on all sides in oil, about 10 minutes.
2
Meanwhile, prepare the polenta by heating the water to boiling and stirring in the cornmeal or grits; continue to cook, stirring occasionally until chicken is browned.
3
Preheat oven to 375 degrees F; butter a baking dish large enough to hold all the chicken.
4
Stir corn, peppers, and cheese into the polenta mixture (it will still be quite runny); season with a pinch of salt and/or pepper if desired.
5
Pour polenta into baking dish, arrange chicken legs on top of the polenta and cover with rosemary, then sprinkle tomatoes around the outside edges; cover tightly with Reynolds Wrap aluminun foil.
6
Bake until chicken is cooked through, about 50 minutes; sprinkle chicken with fresh lemon juice and serve.

1076

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 chicken drumsticks, kosher salt, fresh ground black pepper, 1 tablespoon olive oil, and more.

Yes, Baked Rosemary Chicken With Polenta #RSC falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rosemary Chicken With Polenta #RSC

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