Ingredients:

  • 1 whole chicken (3-4 lbs or 1.4-1.8 kg), cleaned
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 lemon, cut into wedges
  • Fresh herbs (rosemary, thyme, or parsley), for garnish
  • 1 cup cornmeal (polenta)
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 425°F (220°C). Pat the chicken dry and rub with olive oil. Season inside and out with salt, pepper, and garlic powder. Place lemon wedges inside the cavity.
  2. Place the chicken in a roasting pan, breast side up. Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C). Baste occasionally with drippings.
  3. In a heavy-bottomed saucepan, bring chicken broth to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce heat and cook for 20-25 minutes, stirring frequently.
  4. Stir in heavy cream and grated Parmesan until smooth. Season with salt and pepper to taste.
  5. Carve the chicken and serve on a bed of polenta. Garnish with fresh herbs and enjoy!