Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Rosemary Chicken With Polenta #RSC Recipe
    Lost? Site Map

    Baked Rosemary Chicken With Polenta #RSC

    Baked Rosemary Chicken With Polenta #RSC. Photo by threeovens

    1/2 Photos of Baked Rosemary Chicken With Polenta #RSC

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    threeovens's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe is made with chicken drumsticks which are baked with creamy, cheesy grits (polenta).

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      In a large skillet, over medium high heat, brown chicken well on all sides in oil, about 10 minutes.
    2. 2
      Meanwhile, prepare the polenta by heating the water to boiling and stirring in the cornmeal or grits; continue to cook, stirring occasionally until chicken is browned.
    3. 3
      Preheat oven to 375 degrees F; butter a baking dish large enough to hold all the chicken.
    4. 4
      Stir corn, peppers, and cheese into the polenta mixture (it will still be quite runny); season with a pinch of salt and/or pepper if desired.
    5. 5
      Pour polenta into baking dish, arrange chicken legs on top of the polenta and cover with rosemary, then sprinkle tomatoes around the outside edges; cover tightly with Reynolds Wrap aluminun foil.
    6. 6
      Bake until chicken is cooked through, about 50 minutes; sprinkle chicken with fresh lemon juice and serve.

    Ratings & Reviews:


    Nutritional Facts for Baked Rosemary Chicken With Polenta #RSC

    Serving Size: 1 (535 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 551.2
    Calories from Fat 247
    Total Fat 27.5 g
    Saturated Fat 9.9 g
    Cholesterol 143.4 mg
    Sodium 1036.0 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 3.3 g
    Sugars 4.0 g
    Protein 43.7 g

    The following items or measurements are not included:

    rosemary sprigs

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites