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speedy chicken diavola with polenta and zucchini flowers
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Ingredients
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Instructions
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Step 1
Preheat oven to 200°C. Place chicken, skin-side up, in a roasting pan and add wine, oil, rosemary, garlic and oregano.
Step 2
Season with salt. Roast for 45-50 minutes until juices run clear when the thickest part of the thigh is pierced with a skewer.
Step 3
Toss zucchini in roasting juices, season with pepper. Serve chicken, zucchini and roasting juices over polenta.
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