Sounds a wee bit fancy, yeah?!
Well, far from being tricky to whack down this fabuliciouzly fresh summer taste on your dinner table, you’ll be amazed at just how terribly easy this one is!
I shall need to add this in to my post ballet quickie repertoire as Mini Me is about to embark on her busiest year to date, having been invited to join a competition troupe which she is extraordinarily excited about! I’m sure I will have plenty of mum brag moments to share ahead 🙂
First, grab yourself half a dozen juicy chicken thighs & bung those into a lightly greased shallow baking tray (the kind you use for slices etc).
Next, combine in a mixing bowl 1/3 cup of polenta with 2 teaspoons of minced garlic, a tablespoon of mixed dried herbs & the finely grated rind of a lemon.
Then, cut the lemon in half & squeeze the juice all around the chicken thighs before pressing the polenta crust on top of them.
Whack that lot into a 180c oven for 25 minutes or until the chook is cooked through.
Serve with either a vegetable noodle stir fry like I’ve whipped up in the photo, or alongside a fresh salad.
That’s Chompin Time in a flash!