Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°F. Line a baking sheet with foil. Toss the chicken with 2 teaspoons olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste. Place on the baking sheet. Roast chicken for 10 minutes. Toss the grapes with a pinch of salt and 1 teaspoon olive oil. Add the grapes to the baking sheet with the chicken. Roast 25 minutes more.

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  • In a medium saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil. Add the polenta. Whisk until smooth. Cook 5 minutes. Stir in the butter, sprinkle with Parmesan, and serve with the chicken, grapes, and pan juices.

Nutrition Facts

502 calories; fat 19g; cholesterol 83mg; saturated fat 5g; carbohydrates 61g; mono fat 8g; poly fat 3g; insoluble fiber 7g; sugars 6g; protein 20g; vitamin a 160IU; vitamin c 1.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3.2mg; vitamin b6 0.2mg; folate 3.2mcg; vitamin b12 0.3mcg; sodium 548mg; potassium 211mg; calcium 41mg; iron 1.5mg.
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