There’s a special joy that comes when the first hints of citrus and herb fill the kitchen. The moment you roast chicken thighs with fragrant rosemary and bright lemon, your home transforms into a warm, welcoming space. These aromas invite family and friends to gather around the table, sparking conversations and laughter. This roasted lemon-rosemary chicken paired with creamy cacio e pepe polenta and savory mushrooms is the delightful centerpiece of that gathering, effortlessly merging comfort and sophistication.
After a long day, whipping up this meal feels like a small celebration; it only takes about 25 minutes in the oven, with minimal prep involved. You won’t need a Michelin star to master this dish! As the chicken cooks to a perfect golden brown, the creamy polenta simmers on the stovetop, creating a luscious base that’s sure to impress. Whether you’re seeking to impress guests or simply want to treat yourself to an extraordinary homemade dinner, this recipe is both versatile and crowd-pleasing, guaranteed to elevate any evening. Come along, and let’s make something special together!
Why is Roasted Lemon-Rosemary Chicken special?
Simplicity at its Core: With just a few fresh ingredients and under six steps, this recipe is perfect for weeknight dinners or entertaining guests.
Zesty Flavor Explosion: The delightful combination of lemon and rosemary infuses the chicken with robust flavors, elevating your dining experience.
Creamy Comfort: Paired with a rich cacio e pepe polenta, this dish brings a comforting, luxe element to your table.
Versatile Meal: This recipe caters to various tastes—it can be enjoyed as is or modified with different herbs and sides.
Quick and Easy: With just 25 minutes of cooking time, you can whip up a gourmet meal without a fuss, making it ideal for busy weekdays.
Crowd-Pleasing: Whether at family dinners or casual gatherings, this stunning presentation and delicious flavor profile are sure to impress everyone.
Roasted Lemon-Rosemary Chicken Ingredients
• Discover the simple yet vibrant ingredients that make this Roasted Lemon-Rosemary Chicken with Creamy Cacio e Pepe Polenta & Mushrooms unforgettable!
For the Chicken
- 8 chicken thighs – perfect for a juicy and flavorful base.
- 8 ounces mushrooms, sliced – adds an earthy depth to the dish.
- 3 tablespoons olive oil – for a rich, golden sear on the chicken.
- 4 tablespoons fresh lemon juice – brightens the flavors and balances the richness.
- 1 tablespoon finely chopped rosemary – infuses the chicken with aromatic goodness.
- 2 garlic cloves, minced – enhances the savory profile of the dish.
- 2 teaspoons salt – essential to bring out all the flavors.
- 1 teaspoon black pepper – adds a subtle kick.
For the Polenta
- 6 cups water or chicken broth – use broth for extra flavor in your creamy polenta.
- 2½ cups polenta – forms the luxurious base of the dish.
- 1 teaspoon salt – ensures your polenta is well-seasoned.
- ½ cup cream – gives the polenta its velvety texture.
- 2 tablespoons butter – adds richness and smoothness.
- ½ cup grated Parmesan cheese – imparts a savory, cheesy finish.
- 1 teaspoon black pepper – for additional depth and warmth.
With these delicious ingredients at your fingertips, you’re ready to create a meal that will not only satisfy your hunger but warm your heart!
How to Make Roasted Lemon-Rosemary Chicken
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Warm the liquid: In a medium pot over medium heat, warm the water or chicken broth. Slowly whisk in the polenta, stirring continuously until it thickens. Allow it to simmer, lower the heat, and cook for 20 minutes while stirring occasionally.
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Preheat the oven: Set your oven to 390°F (200°C) to prepare for roasting the chicken.
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Mix the marinade: In a small bowl, combine olive oil, lemon juice, rosemary, and minced garlic. Season this mixture with salt and pepper to create a flavor-packed marinade.
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Prepare the chicken: Pat the chicken thighs dry with a paper towel. Lay them in a baking dish and scatter the sliced mushrooms around and between the chicken pieces. Pour the lemon-rosemary marinade evenly over the chicken and mushrooms, making sure everything is well coated. Top with extra rosemary sprigs for a beautiful touch.
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Bake to perfection: Place the baking dish in the oven and bake for 20–25 minutes, or until the chicken is golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
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Finish the polenta: Once the polenta is soft and creamy, stir in the cream, butter, Parmesan cheese, salt, and black pepper. Cover again to let it sit for 10 minutes and allow the flavors to meld.
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Serve and enjoy: Spoon the creamy polenta into shallow bowls. Top each serving with a chicken thigh and a scoop of roasted mushrooms, then drizzle with the delightful lemon-rosemary pan sauce.
Optional: Garnish with fresh parsley for a splash of color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Roasted Lemon-Rosemary Chicken
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure the chicken and mushrooms are cooled before sealing to maintain freshness.
Freezer: For longer storage, freeze the cooked chicken and mushrooms in a freezer-safe container for up to 3 months. Be sure to wrap them well to prevent freezer burn.
Reheating in Oven: To enjoy your leftovers, reheat in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. Pair with freshly made creamy polenta for the best experience!
Reheating in Microwave: Alternatively, microwave individual portions on medium heat for 2-3 minutes, checking every 30 seconds to avoid overcooking. Enjoy your delicious Roasted Lemon-Rosemary Chicken just as you did on the first day!
Expert Tips for Roasted Lemon-Rosemary Chicken
• Marinade Time: Allow the chicken to marinate for at least 30 minutes to enhance the flavors. This will elevate your Roasted Lemon-Rosemary Chicken even more.
• Chicken Skin: For extra crispiness, broil the chicken for the last 2-3 minutes of baking. Keep an eye on it to prevent burning.
• Mushroom Choice: Opt for cremini or button mushrooms; both will complement the dish beautifully, adding rich flavor and texture.
• Polenta Stirring: Stir frequently while cooking polenta to avoid lumps and ensure a creamy consistency, giving your dish the perfect base.
• Taste as You Go: Always taste your lemon-rosemary marinade before applying it to the chicken. Adjust seasoning for a balanced flavor profile in the Roasted Lemon-Rosemary Chicken.
• Serving Suggestions: Pair with a side salad or steamed vegetables for a wholesome meal. This complements the richness of the chicken and polenta beautifully.
What to Serve with Roasted Lemon-Rosemary Chicken with Creamy Polenta?
Creating a delightful meal experience means pairing your juicy chicken with sides that complement and elevate its flavors.
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Garlic Green Beans:
Crisp green beans sautéed with garlic add a fresh crunch and vibrant color, enhancing the dish’s overall appeal. -
Honey Glazed Carrots:
Featuring a sweet glaze, these tender carrots provide a lovely contrast to the savory chicken while bringing bright colors to your plate. -
Crispy Roasted Potatoes:
Seasoned with herbs and spices, these potatoes offer a crispy texture, making them the perfect companion to soak up the delicious pan sauce. -
Zesty Arugula Salad:
A peppery arugula salad dressed in lemon vinaigrette adds an invigorating freshness that lightens the dish, awakening the palate beautifully. -
Warm Baguette:
Freshly baked baguette is perfect for mopping up those exquisite lemon-rosemary juices, providing a comforting and satisfying addition. -
Chardonnay:
A chilled glass of Chardonnay complements the dish effortlessly, enhancing the lemon notes while balancing the creaminess of the polenta.
Feel free to mix and match these pairings for a stunning meal that will have everyone asking for seconds!
Make Ahead Options
These Roasted Lemon-Rosemary Chicken with Creamy Cacio e Pepe Polenta & Mushrooms are perfect for busy weeknights! You can marinate the chicken and prepare the mushrooms up to 24 hours in advance; simply mix the marinade and coat the chicken before refrigerating. The creamy polenta can be made and stored in the refrigerator for up to 3 days, just reheat gently while stirring in a little extra cream or broth to maintain its smooth texture. When you’re ready to serve, bake the marinated chicken and mushrooms directly from the fridge for 20-25 minutes until golden. This way, you’ll enjoy a flavorful, restaurant-quality meal without the last-minute scramble!
Roasted Lemon-Rosemary Chicken Variations
Feel free to get creative and customize this dish to suit your taste preferences!
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Herb Swap: Use fresh thyme or tarragon instead of rosemary for a different aromatic experience. Each herb brings its own unique flair.
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Mushroom Medley: Mix in shiitake or portobello mushrooms to enhance the earthy flavors of the dish. Their varied textures will make every bite interesting and delicious.
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Citrus Twist: Add orange or lime juice to the marinade for a refreshing zesty kick. These citrus fruits harmonize beautifully with the chicken and balance the richness of the polenta.
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Creamy Alternative: Substitute the cream in the polenta with Greek yogurt for a tangy, lower-fat option that still delivers creaminess. This adds a delightful richness without overwhelming your palate.
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Spicy Kick: For those who enjoy heat, sprinkle red pepper flakes on the chicken before roasting. This small addition can transform the dish into a spicy sensation that will awaken your taste buds.
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Vegan Version: Replace chicken with hearty tofu or tempeh and use vegetable broth for the polenta. This maintains the heartiness of the meal while accommodating plant-based diets.
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Nutty Flavor: Stir in toasted pine nuts or chopped walnuts into the polenta for added crunch and flavor. This will elevate the dish’s texture and provide a lovely nutty aroma.
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Cheese Variations: Try using feta or goat cheese instead of Parmesan in the polenta for a tangy alternative that complements the savory elements beautifully. Each cheese lends a different taste experience to the creamy base.
Roasted Lemon-Rosemary Chicken with Creamy Cacio e Pepe Polenta & Mushrooms Recipe FAQs
What kind of chicken should I use for this recipe?
Absolutely! I recommend using bone-in, skin-on chicken thighs for the best flavor and moisture. If you prefer a leaner cut, skinless chicken breasts can be used, but be mindful that they may dry out more quickly during roasting.
How should I select mushrooms for this dish?
Very! When choosing mushrooms, look for firm, plump ones without dark spots or bruises. Fresh cremini or button mushrooms work beautifully, providing an earthy flavor that complements the lemon-rosemary chicken deliciously.
How should I store leftover Roasted Lemon-Rosemary Chicken?
Of course! Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to cool the chicken and mushrooms before sealing them. When you’re ready for a delicious meal, simply reheat in the oven or microwave according to the instructions below.
Can I freeze Roasted Lemon-Rosemary Chicken?
Yes! To freeze, place the cooled chicken and mushrooms in a freezer-safe container. They can be stored for up to 3 months. For the best results, wrap the container tightly to avoid freezer burn. When ready to enjoy, thaw in the fridge overnight before reheating.
What’s the best way to reheat the leftovers?
Great question! For oven reheating, preheat to 350°F (175°C) and place the chicken in an oven-safe dish, covering it with aluminum foil. Bake for about 20 minutes or until heated through. If you’re in a hurry, microwave individual portions on medium heat for 2-3 minutes, stirring every 30 seconds until warmed.
Are there any dietary considerations for this dish?
Totally! If you have gluten allergies, ensure that the polenta is gluten-free, as some brands may contain traces. For a dairy-free version, you can substitute the cream and Parmesan with plant-based alternatives like coconut cream and nutritional yeast. Always check labels for dietary preferences and allergies!
Roasted Lemon-Rosemary Chicken with Creamy Polenta Bliss
Ingredients
Equipment
Method
- In a medium pot over medium heat, warm the water or chicken broth. Slowly whisk in the polenta, stirring continuously until it thickens. Allow it to simmer, lower the heat, and cook for 20 minutes while stirring occasionally.
- Set your oven to 390°F (200°C) to preheat for roasting the chicken.
- In a small bowl, combine olive oil, lemon juice, rosemary, and minced garlic. Season this mixture with salt and pepper to create a marinade.
- Pat the chicken thighs dry with a paper towel. Lay them in a baking dish and scatter the sliced mushrooms around and between the chicken. Pour the marinade evenly over the chicken and mushrooms.
- Place the baking dish in the oven and bake for 20–25 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Once the polenta is soft, stir in the cream, butter, Parmesan cheese, salt, and black pepper. Cover again to let it sit for 10 minutes.
- Spoon creamy polenta into bowls, top with a chicken thigh and a scoop of roasted mushrooms, and drizzle with the pan sauce.