Lemon Chicken with Creamy Polenta

Preheat the oven to 200 degrees and place a suitable roaster inside.

Cut the ends of the lemons into small pieces and cut the center piece into eighths. Peel the onions and garlic cloves.

Slice the onions in half and cut the garlic in half. Mix the garlic, rosemary, onions and lemon pieces with a tablespoon of olive oil.

Dry the poulard and season inside and out with salt and pepper. Fill the lemon and onion mixture into the chicken. Using kitchen twine, “bard” the drumsticks and wings so that they fit snugly against the carcass.

2 tablespoons olive oil in the hot roaster form. Sear the legs of poularde right and left and then for about half an hour in the stove form.

In the meantime, for the polenta, boil 500 ml of water with half a teaspoon of salt. While stirring throughout, gradually pour in the cornmeal. Let the porridge boil again, then simmer at low temperature for 15 min, stirring occasionally.

Grate the Parmesan cheese and finally stir it into the polenta with the butter, seasoning it again with salt.

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