Chicken with polenta croutons, cauliflower, and lemon

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.

Serves 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Photography by Armando Rafael. Food and prop styling by Ali Nardi.


1 1-pound log cooked polenta, cut into bite-sized cubes
1 small head cauliflower, broken into florets
1 red onion, cut into 1/2-inch wedges
¼ cup extra-virgin olive oil, plus more for brushing
4 chicken legs
Kosher salt
Black pepper
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
Chopped fresh parsley leaves, for serving


Preheat the oven to 400 degrees. 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.
Roast for 50 minutes, until golden and an instant-read thermometer inserted in the thighs registers 160 degrees. Drizzle with lemon juice, garnish with parsley, and serve with lemon wedges.