Roast Chicken with Wine & Garlic on Soft Polenta

Time 100 min
Difficulty Easy
Serves 4-5


Tegel Fresh Whole Chicken
  • 1 lemon, cut into wedges
  • 1 red onion, cut into wedges
  • 1 Tegel Fresh Whole Chicken
  • 2 Tbsp olive oil
  • 1 Tbsp finely chopped rosemary 
  • 1 bulb garlic, cloves separated, unpeeled
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • Extra rosemary for garnish


  • 2 cups chicken stock
  • 2 cups milk
  • 1 cup instant polenta
  • 1/2 cup grated parmesan
  • 10g butter
  • Freshly ground black pepper


1. Preheat the oven to 180°C.

2. Place the lemon and red onion inside the cavity of the Tegel Fresh Whole Chicken. Rub the olive oil on the chicken then sprinkle with the rosemary and season with salt and pepper. Place the chicken into a roasting dish. Add the garlic, chicken stock and wine.
Roast the chicken for 1 1/2 hours or until the juices run clear when pierced through the thickest part of the thigh. Baste occasionally. Leave to stand for 10 minutes before carving.

3. Serve the chicken on a bed of polenta. Drizzle the pan juices and the garlic cloves over the chicken. Squeeze the garlic cloves to release the creamy garlic. Garnish with extra rosemary. Serve with seasonal vegetables.


1. place the extra chicken stock and milk into a saucepan. Bring to the boil then add the polenta in a steady stream, stirring constantly. Simmer for 3 to 4 minutes or until it is thick and creamy. Stir in the parmesan and butter and season with black pepper. Keep warm.

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