Roast Chicken with Mediterranean Vegetables and Grilled Polenta

Make the polenta as described in  Recipe  , but rather than use moulds pour into an oblong dish and allow to cool. When ready cut into finger sized pieces trimming off the ends if necessary.

Paint the chicken all over with a little olive oil and season the chicken with salt and pepper. Put into a roasting tin along with some unpeeled cloves of garlic, cut a lemon in half and put inside the chicken along with some fresh oregano. Pour in a glass of white wine, and a wineglass of water and cover the chicken with some foil.

Cook the chicken in a not too hot wood burning oven for about an hour or until cooked but still moist. Take off the foil after 30 minutes or so and allow to brown but re-cover with the foil when it is brown enough. If the liquid around the chicken starts to dry up, top up with another wineglass of water. Take out when ready  Picture  , and cover with foil until everything else is ready.

Prepare the Mediterranean Vegetables as described in  Recipe   and put in the oven about twenty minutes or so to go.

Put a smear of olive oil into an ovenproof pan, add the polenta fingers and grate over some parmesan. Put them in the back of the oven (the hottest part) fifteen minutes or so to go  Picture  . After ten minutes or so turn them and grate over a little more parmesan. If they look a bit over brown at any point, cover with foil.

When everything is ready (which is extremely unlikely in this type of oven to be at the same time), carve the chicken into pieces, put some Mediterranean Vegetables on to serving plates along with a polenta finger or two, put the chicken pieces on top, followed by a spoonful of the jus and a garlic clove from the roasting pan, and serve  Zoom  .