Roast Spring Veggies and Chicken with Creamy Polenta and Lemon Brown Butter
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Spring veggies are simply roasted and served with a crispy chicken thigh, creamy polenta, and a nutty lemon brown butter.
  • 1 artichoke, trimmed and quartered
  • 8 asparagus spears, halved
  • 6 brussels sprouts, halved if small, quartered if large
  • 3 carrots, peeled and cut into large pieces
  • 3 teaspoons canola oil
  • 4 skin-on chicken thighs
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon juice, plus more for garnish
  • 3 cups water
  • 1½ cups whole milk
  • 1 teaspoons salt
  • 1 cup yellow cornmeal
  • 2 tablespoons butter
  1. Preheat oven to 400 degrees. Rub artichokes with lemon to keep from browning.
  2. In a bowl, toss veggies with canola oil. Sprinkle liberally with salt and pepper.
  3. Place artichokes and on a large rimmed baking sheet. Roast for 7 minutes. Add carrots, roast another 3 minutes. Add remaining veggies. Roast until veggies are slightly soft, but still have a bite, about 15 minutes.
  4. While veggies roast, heat a large skillet over a medium heat. Sprinkle chicken with salt and pepper. Add chicken thighs, skin-side down to pan. Cook until skin is crisp, about 5 minutes, flip and continue to cook until meat is cooked through, about 3-4 minutes. Set aside.
  5. Heat a small skillet to a medium-high heat. Add butter. Let butter melt, and once it begins to brown, swirl pan until it becomes a deep brown and smells nutty. Pour into a small bowl or ramekin. Season with salt and add lemon juice.
  6. Add water, one cup of milk and salt to a medium saucepan. Bring to a boil and reduce to a simmer. Slowly whisk in cornmeal, making sure there are no lumps. Cook the polenta for 7-8 minutes on a low heat, stirring frequently until the mixture is thick. Remove from heat and stir in remaining milk and 2 tablespoons butter. Season with salt and pepper.
  7. Spoon polenta into serving dish. Top with a chicken thigh and some veggies. Drizzle with butter. Squeeze extra lemon juice if necessary.
Recipe by Cooking for Keeps at