Oven-baked chicken in a covered dish

Oven-baked chicken with caramelized garlic and sides of new potatoes and crispy polenta

Welcome to our kitchen! Today we will prepare a delicious dish that combines the intense flavors of chicken with caramelized garlic and delightful sides of new potatoes and crispy polenta. This recipe is perfect for a family dinner or a gathering with friends. Let's get started!

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4

Necessary ingredients:

For the chicken:
- 3 whole chicken thighs, skinless
- 4 red onions
- 2 whole heads of garlic
- 4 cloves of garlic, minced
- 1 bunch of fresh parsley
- A sprig of fresh rosemary (or 1 teaspoon of dried rosemary)
- 1 tablespoon of honey
- 4 tablespoons of olive oil
- Coarse sea salt and freshly ground black pepper

For the sides:
- 1 kg of new red potatoes
- 1 and a half cups of cornmeal
- A handful of fresh parsley, chopped
- Sunflower oil for frying
- Olive oil for seasoning

1. Preparing the chicken:

Start by preheating the oven to 190°C. Choose a cast iron pot, preferably with a lid, which will help retain heat and give the chicken a tender and juicy texture.

In a large bowl, add the chicken thighs. Mince the 4 cloves of garlic and add them to the bowl along with the chopped parsley, honey, olive oil, salt, and pepper. Mix all the ingredients so that the chicken is well coated with the flavors.

Peel the red onions and cut them into quarters. Add them to the bowl along with the whole heads of garlic, which you will only cut at the top so that the flavors can release during baking. Add a sprig of rosemary for extra flavor. Mix again, ensuring that all ingredients are evenly distributed.

2. Baking the chicken:

Transfer the chicken mixture to the cast iron pot, cover it with a lid, and place it in the oven. Let it bake for 40 minutes at 190°C. After this time, remove the lid and activate the oven's ventilation. Let the chicken brown for another 15-20 minutes. Don’t forget to turn the chicken thighs halfway through the browning time to achieve an even golden crust.

3. Preparing the sides:

In the meantime, prepare the sides. Start with the polenta. Boil water in a pot, and when it starts to boil, gradually pour in the cornmeal while constantly stirring to avoid lumps. For 1 and a half cups of cornmeal, add 3 cups of water. When the polenta is ready, add salt to taste and the chopped parsley. Pour the polenta onto a large plate and let it cool, then cut it into 1x1 cm sticks.

For the potatoes, boil them in their skins in salted water. Once they are done, cut them in halves or quarters, depending on their size. Season with salt, pepper, and a little olive oil. In the last 20 minutes of baking the chicken, add the potatoes to the oven, placing them at the bottom to brown.

4. Frying the polenta:

After the polenta has cooled, cut the sticks and fry them in a pan with sunflower oil until they are golden and crispy. These will provide a pleasant contrast with the tender chicken and potatoes.

5. Serving:

Once the chicken is nicely browned, remove it from the oven and let it rest for a few minutes. Arrange the chicken thighs, browned potatoes, and crispy polenta on a plate. You can decorate the plate with a few fresh parsley leaves for an elegant touch.

Useful tips:

1. Choosing the chicken: Opt for skinless chicken thighs, as they remain juicier during baking. You can also use chicken breast, but it will require a shorter baking time.

2. Garlic: Caramelized garlic adds a touch of sweetness and complexity to the dish. Feel free to experiment with quantities based on your preferences.

3. Varied sides: If you want to try something different, you can replace the potatoes with root vegetables (carrots, parsnips, or turnips) that can be baked alongside the chicken.

4. Recommended drinks: This dish pairs perfectly with a dry white wine or freshly squeezed must, which will balance the intense flavors of the chicken.

Nutritional benefits:

This recipe offers a combination of protein from the chicken, carbohydrates from the potatoes and polenta, as well as fiber and vitamins from the vegetables. Garlic and parsley are rich in antioxidants and have anti-inflammatory properties, making this dish not only delicious but also healthy.

Frequently asked questions:

1. Can I use other types of meat? Yes, you can replace the chicken with turkey or even pork, but the baking time will change.

2. How can I store the polenta? Polenta can be stored in the fridge for up to 2 days. You can reheat it in the oven or in a pan.

3. How can I make the chicken spicier? Add a little ground chili pepper or chili flakes to the marinade for an extra kick.

Now it's time to enjoy this delicious dish! Cooking can be an art, but also a joy, and this oven-baked chicken with caramelized garlic is definitely a recipe that will bring smiles to the faces of your loved ones. Enjoy your meal!