Baked Rosemary Chicken With Polenta #RSC Recipe

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Baked Rosemary Chicken With Polenta #RSC
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Ingredients:

Directions:

  1. In a large skillet, over medium high heat, brown chicken well on all sides in oil, about 10 minutes.
  2. Meanwhile, prepare the polenta by heating the water to boiling and stirring in the cornmeal or grits; continue to cook, stirring occasionally until chicken is browned.
  3. Preheat oven to 375 degrees F; butter a baking dish large enough to hold all the chicken.
  4. Stir corn, peppers, and cheese into the polenta mixture (it will still be quite runny); season with a pinch of salt and/or pepper if desired.
  5. Pour polenta into baking dish, arrange chicken legs on top of the polenta and cover with rosemary, then sprinkle tomatoes around the outside edges; cover tightly with Reynolds Wrap aluminun foil.
  6. Bake until chicken is cooked through, about 50 minutes; sprinkle chicken with fresh lemon juice and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.29 Kcal (1735 kJ)
Calories from fat 204.3 Kcal
% Daily Value*
Total Fat 22.7g 35%
Cholesterol 52.64mg 18%
Sodium 1218.72mg 51%
Potassium 407.06mg 9%
Total Carbs 33.37g 11%
Sugars 4.52g 18%
Dietary Fiber 3.09g 12%
Protein 17.35g 35%
Vitamin C 34.1mg 57%
Vitamin A 0.9mg 30%
Iron 6.2mg 34%
Calcium 461.6mg 46%
Amount Per 100 g
Calories 96.72 Kcal (405 kJ)
Calories from fat 47.7 Kcal
% Daily Value*
Total Fat 5.3g 35%
Cholesterol 12.29mg 18%
Sodium 284.53mg 51%
Potassium 95.04mg 9%
Total Carbs 7.79g 11%
Sugars 1.06g 18%
Dietary Fiber 0.72g 12%
Protein 4.05g 35%
Vitamin C 8mg 57%
Vitamin A 0.2mg 30%
Iron 1.4mg 34%
Calcium 107.8mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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