This citrusy dish is high-protein and gluten-free.
Made from cornmeal, creamy polenta delivers protein and fiber. This recipe bakes it into crispy croutons, paired with chicken legs, cauliflower, and onion. Look for a tube made with non-GMO corn, such as Ancient Harvest, suggests Laura Rege, a New York City-based recipe developer. Lemon juice and fresh parsley add extra flavor.
Photography by Armando Rafael. Food and prop styling by Ali Nardi.
Ingredients
Directions
Step 1
Preheat the oven to 400 degrees F. On a large rimmed baking sheet, toss the polenta with the cauliflower, onion, and ¼ cup of olive oil. Brush the chicken legs with oil and season with salt and pepper. Nestle the chicken into the polenta and vegetables. If needed, divide between 2 baking sheets.
Step 2
Roast for 50 minutes, until golden and an instant-read thermometer inserted in the thighs registers 165 degrees F. Drizzle with lemon juice, garnish with parsley, and serve with lemon wedges.