Ingredient Checklist


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.

  • 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; 19 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 8 g monounsaturated fat; 83 mg cholesterol; 548 mg sodium. 211 mg potassium; 61 g carbohydrates; 7 g fiber; 6 g sugar; 20 g protein; 0 g trans fatty acid; 160 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 41 mg calcium; 1 mg iron;