Sage Chicken Thighs with Creamy Polenta
Easy and comforting, these crispy sage chicken thighs are full of fresh herby flavors and a hint of lemon. Serve with creamy and cheesy polenta for a filling, comforting and delicious meal!
Servings: 6
Ingredients
- 8 bone in, skin on chicken thighs, trimmed of overhanging skin
- 3 tbsp olive oil, plus more for drizzling
- 2 lemons, sliced
- 1 tbsp fresh chopped sage
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- 8 tbsp butter
For the polenta:
- 1 tube of polenta
- 1 1/2-2 cups milk of choice
- 1/2 cup grated parmesan
- salt and pepper to taste
Instructions
- Preheat oven to 400° and drizzle olive oil in a large baking dish. Scatter lemon slices on bottom on baking dish.
- In a small bowl, add all herbs and spices and mix with 3 tbsp olive oil. Place the chicken thighs on top of the lemon slices and brush the tops of the thighs with the herb and oil mix. Top each piece with a tbsp of butter and drizzle a little more olive oil around the sides of dish and lightly on top of the chicken. Bake for 1 hour or until internal temp is 165. Important: baste the chicken once throughout, about midway through, by spooning some of the juices on top. This will ensure beautiful browning and peak crispiness.
- While the chicken bakes, make the polenta. This doesn't take long, about 10 minutes. Cut the polenta into smaller pieces and place in a medium pot. Add 1 1/2 cups milk to start, along with some salt and pepper to taste. Cook over medium/medium-low heat. Use a potato masher to mash it up until smooth. If too thick, add some more milk a little at a time. Once smooth and to consistency you like, add the parmesan. Stir with spoon until smooth and melted.
- Serve the chicken atop the polenta, spooning some of the cooking juices on top. Enojy!