• Place chicken, minced garlic, chopped rosemary, oil, salt and lemon zest in a bowl. Toss to coat
• Transfer to a baking dish with rosemary sprigs, remaining lemon and garlic bulb
• Bake for 45 minutes

Polenta

• To make the polenta, heat the stock and milk in a saucepan, bring to the boil and add the polenta. Stir continuously for 10 - 15 minutes, add the parmesan, stir and serve

Jus

• Transfer cooked chicken to plate
• To make the Jus, scrape the bottom of the baking dish, transfer juices and 1 half of garlic bulb in a small saucepan with stock
• Bring to the boil, reduce heat. Whisk in flour until combined, simmer for 10 minutes or until thickened. Strain the liquid, discard the solids
• Put jus back into the saucepan and add butter, stirring until dissolved. Season with salt and pepper
• Serve chicken with creamy polenta and jus