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
• 1/2 cup polenta, stone-ground cornmeal
• 3/4 cup cannellini beans, canned, drained & rinsed
• 2 tbsp Parmesan cheese, grated
• 1 1/2 cups carrots, cut into 1-inch chunks
• 1 cup parsnips, cut into 1-inch chunks
• 1/2 medium red onion, cut into wedges
• 1 tbsp balsamic vinegar
• 1 tbsp fresh parsley, for garnish

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.