Roasted Spring Veggies and Chicken with Creamy Polenta and Lemon Brown Butter

Spring veggies are simply roasted and served with a crispy chicken thigh, creamy polenta, and a nutty lemon brown butter.

Category Main Course

1 artichoke, trimmed and quartered

8 asparagus spears, halved

6 brussels sprouts, halved if small, quartered if large

3 carrots, peeled and cut into large pieces

3 teaspoons canola oil

4 skin-on chicken thighs

3 tablespoons unsalted butter

1 teaspoon lemon juice, plus more for garnish

3 cups water

1½ cups whole milk

1 teaspoons salt

1 cup yellow cornmeal

2 tablespoons butter

Recipes