Savory Herb-Infused Chicken with Creamy Garlic Polenta and Roasted Cherry Tomatoes

Begin by preheating your oven to 400°F. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary (chopped), 1 tablespoon of fresh thyme (chopped), 1 teaspoon of garlic powder, salt, and pepper to taste.

Rub this mixture all over 4 chicken thighs, ensuring they are well coated. Place the chicken thighs in a baking dish and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F.

While the chicken is roasting, prepare the creamy garlic polenta. In a medium saucepan, bring 4 cups of chicken broth to a boil.

Gradually whisk in 1 cup of polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 15 minutes, stirring frequently until the polenta is thick and creamy.

Stir in 1/2 cup of grated Parmesan cheese, 2 tablespoons of butter, and 2 cloves of minced garlic. Season with salt and pepper to taste.

For the roasted cherry tomatoes, wash and halve 1 pint of cherry tomatoes. Toss them with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet.

Place them in the oven during the last 10 minutes of the chicken's cooking time. Once everything is cooked, serve the herb-infused chicken thighs over a generous scoop of creamy garlic polenta, topped with the roasted cherry tomatoes.

Garnish with additional fresh herbs if desired.