Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Zest the
Lemon (1)
into a small bowl, then cut lemon into quarter-inch sliced rounds, and set aside.
Step 3
Pressing down with the flat side of the knife, smash the
Garlic (20 cloves)
and set aside.
Step 4
Remove the stems from the
Fresh Rosemary (9 g)
and discard. Finely chop the rosemary, and set aside.
Step 5
Pat dry
Chicken (1)
with paper towels and evenly rub half of the
Butter (30 g)
over the chicken. Season each piece with
Salt (2 g)
and
Ground Black Pepper (as needed)
.
Step 6
Lift up the skin of the chicken pieces and evenly spread the chopped garlic, and half of the rosemary underneath the skin of the chicken. Place the lemon slices under the skin.
Step 7
Evenly rub the lemon zest and remaining rosemary over the chicken pieces.
Step 8
Place the chicken on a sheet pan lined with parchment paper and place in the oven. Roast for 35 minutes until the chicken is cooked through and the skin is golden brown.
Step 9
Meanwhile, in a medium saucepan over medium high heat, bring the
Milk (295 mL)
, one and a half cups of water, and
Salt (2 g)
to a simmer.
Step 10
Add the
Polenta Grits (115 g)
and reduce the heat to low and cover, stirring occasionally. Cook for 20 minutes, stirring occasionally.
Step 11
When the grits are finished cooking, add the
Cheddar Cheese (85 g)
and the remaining
Butter (30 g)
and stir to combine. Remove from heat and hold for plating.
Step 12
In the center of two plates, place the cheese grits. Top with the roasted garlic chicken.
