Makes 4 portions
Preparation Time 20 minutes
Oven Temperature 180°C
Cooking time 1 hour

• 1 whole chicken
• 1 roll of soft goat’s cheese
• 60ml chopped herbs (rosemary, thyme, origanum and basil)
• 1 lemon, cut into wedges
• 1½ cups of coarse polenta, cooked
• 100ml grated Parmesan cheese
• 6 fresh sage leaves

1 Season the chicken, inside and out, with salt and pepper. Mix the soft cheese with the herbs and carefully place under the skin of the chicken over the breasts and thighs. Press the lemon into the stomach cavity and close it by tying the legs of the chicken with kitchen string.
2 Preheat the oven. Dish the cooked polenta into an oven roasting dish and sprinkle with Parmesan cheese and sage leaves. Place the chicken on top of the polenta and roast for about an hour or until golden brown and crispy. Serve with fresh bread.
TIP While the chicken is roasting, the polenta bakes in the juices, making it rich and tasty. If you want a lighter meal, roast the chicken separately for half the time and then remove the fat before adding the polenta.

Text and image: Home magazine