Can I use chicken thighs?

Absolutely! Chicken thighs are actually ideal for this recipe as they remain juicier and more flavorful than breast meat when roasted. The higher fat content in thighs helps them stay moist and tender, while also absorbing the lemon and rosemary flavors beautifully. Both boneless and bone-in thighs work well, though bone-in often provides more flavor.

Does polenta store well?

Polenta stores reasonably well in the refrigerator for 3-5 days in an airtight container. It will solidify when chilled, but can be returned to a creamy consistency by warming it gently on the stovetop with a splash of broth, milk, or water while stirring frequently. Avoid freezing polenta as it can separate and become grainy when thawed.

Can I make the mushrooms ahead?

Yes, you can slice and even pre-roast the mushrooms a day ahead. Store them in the refrigerator, then add them to the chicken dish before reheating. Alternatively, prepare them completely with the chicken and simply reheat the entire dish. Mushrooms actually often develop more flavor after sitting overnight.

Can I adjust the lemon flavor?

Certainly! For a more subtle lemon flavor, reduce the lemon juice to 2 tablespoons. For more intense citrus notes, add the zest of one lemon to the marinade along with the juice. You can also serve additional lemon wedges on the side, allowing diners to add more freshly squeezed juice to taste.

What cheese works best?

Parmesan is traditional for cacio e pepe polenta, but other hard, aged cheeses work wonderfully too. Try Pecorino Romano for a sharper, saltier profile, or Grana Padano for a slightly milder flavor. For something different, aged Asiago or even a good quality sharp cheddar can create interesting variations.

Can I grill the chicken?

Yes, this lemon rosemary chicken adapts beautifully to grilling. Marinate as directed, then grill over medium heat for about 6-7 minutes per side until the internal temperature reaches 165°F. The mushrooms can be grilled in a perforated grill pan or roasted separately in the oven. The grilling method adds a wonderful smoky dimension to the dish.

Lemon Rosemary Chicken: Best Creamy Polenta Pairing

Lemon Rosemary Chicken with Cacio e Pepe Polenta

Print Recipe

Juicy chicken thighs roasted with lemon, rosemary, and mushrooms, served over creamy, pepper-flecked Parmesan polenta.

Author: Chef Rina
Prep Time: 20
Cook Time: 25
Total Time: 45 minutes
Yield: 4 1x
Category: Main Dishes
Cuisine: Italian-American

Ingredients

Scale

For the Chicken & Mushrooms

8 chicken thighs
8 ounces mushrooms, sliced (white mushrooms or cremini work well)
3 tablespoons olive oil
4 tablespoons fresh lemon juice
1 tablespoon finely chopped rosemary
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper

For the Cacio e Pepe Polenta

6 cups water or chicken broth
2½ cups polenta
1 teaspoon salt
½ cup cream
2 tablespoons butter
½ cup grated Parmesan cheese
1 teaspoon black pepper

Instructions

Heat water or broth to a simmer, slowly whisk in polenta, and cook covered on low heat for 20 minutes, stirring occasionally.
Stir cream, butter, Parmesan, salt, and pepper into polenta, then cover and let rest 10 minutes.
Preheat oven to 390°F (200°C).
Combine olive oil, lemon juice, rosemary, garlic, salt, and pepper for marinade.
Pat chicken dry and place in baking dish with scattered mushrooms.
Pour marinade over chicken and mushrooms, coating everything well.
Roast 20-25 minutes until chicken is golden and cooked through.
Serve chicken and mushrooms over polenta with pan juices drizzled on top.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Serving Size: 4
Calories: 560 Kcal
Sugar: 2g
Sodium: 870mg
Fat: 32g
Saturated Fat: 12g
Carbohydrates: 38g
Fiber: 3g
Protein: 32g
Cholesterol: 145mg

Keywords: lemon chicken, rosemary chicken, cacio e pepe polenta, roasted chicken thighs, lemon herb chicken

Find it online: https://www.joyliciousrecipes.com/lemon-rosemary-chicken/