Lemon Chicken with Roasted Beets and Quick Polenta

By amity

Ingredients

• One 3 pound chicken, cut into 10 pieces
• 4 garlic cloves, smashed
• 1 lemon cut into quarters
• 1 teaspoon oregano
• 1 tablespoon olive oil
• 2 bunches beets, scrubbed clean
• Olive oil
• Salt and Pepper

Preparation

Step 1

Preheat oven to 450°F.

On a large baking sheet, toss chicken with garlic, oregano, olive oil, and lemons, squeezing the juice from each quarter.

Roast until chicken is golden and cooked through, about 30 minutes.

Drizzle beets with oil. Wrap in aluminum foil and bake at 450°F (in the same oven as the chicken) for about 40 minutes, until fork tender. When cool enough to handle, remove peels and cut into slices. Season with salt and pepper and serve.

Quick Polenta

4 cups water
1 cup instant polenta
1 tablespoon unsalted butter
Salt and pepper

Bring water to a boil. Whisk in polenta and reduce heat to low. Stir occasionally, until thickened, about 3 minutes. Add butter, salt and pepper. Any herb or cheese can be added as well. (I like fresh chives or rosemary.)