Chicken and polenta traybake

Chicken and polenta traybake

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  • 4 - 6
  • Easy
  • Dairy free Health conscious
  • 30 minutes, plus marinating time
  • 45 minutes
  • Woolworths Italian Chianti 2018


  • 1 kg free-range chicken portions
  • 2 -3 rosemary sprigs
  • steamed green beans, for serving
  • for the marinade, blend:
  • 1 x 400 g can chopped tomatoes
  • 1 orange, juiced
  • 1/4 cup olive oil
  • 1 T red wine vinegar
  • 2 garlic cloves, grated
  • 1 t dried oregano
  • 1/2 t brown sugar
  • 1 t salt
  • freshly ground black pepper, to taste
  • for the polenta:
  • 4 cups water
  • 1 - 1 1/2 t salt
  • 170 g polenta

Cooking Instructions

1. Marinate the chicken for a few hours, or overnight, turning once or twice.
2. To make the polenta, bring the water to the boil. Stir in the salt. Slowly whisk in the polenta until it thickens. Turn into an oiled baking dish just large enough to take the chicken.
3. Arrange the chicken on the polenta and pour over the marinade. Tuck in a few sprigs of rosemary. Bake at 200°C for 45 minutes, or until the chicken is tender and nicely browned. Serve with the green beans.

Find more chicken recipes here.


Photograph: Toby Murphy

Production: Brita Du Plessis

Food assistant: Nicola Naude


Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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    Estelle Varcoe
    September 1, 2020

    Oh yum. Can I use skinless chicken?