Provençal Herb-Roasted Chicken with Creamy Polenta & Caramelized Root Vegetables

Ingredients

• 2 breasts Chicken breast, 6 oz each, skin-on preferred
• 4 tbsp Extra virgin olive oil, divided
• 1 tbsp Fresh thyme, chopped
• 1 tbsp Fresh rosemary, chopped
• 4 cloves Garlic cloves, minced
• 1 tsp Lemon zest, freshly grated
• to taste Sea salt & cracked pepper
• 2 cups Whole milk, or unsweetened almond milk
• 0.5 cup Polenta, stone-ground cornmeal
• 0.75 cup Cannellini beans, canned, drained & rinsed
• 2 tbsp Parmesan cheese, grated
• 1.5 cups Carrots, cut into 1-inch chunks
• 1 cup Parsnips, cut into 1-inch chunks
• 0.5 medium Red onion

Instructions

1. 1

   Preheat oven to 425°F. Toss carrots, parsnips, and red onion with 1 tbsp olive oil, salt, and pepper on a lined baking sheet. Roast for 20 minutes.

2. 2

   Meanwhile, pat chicken breasts dry and season generously with salt and pepper.