Tuscan Chicken with Polenta | America's Test Kitchen

Ingredients

• 2 teaspoons finely chopped fresh rosemary
• Salt and pepper
• 2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
• 8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
• 2 tablespoons olive oil
• 2 (16-ounce) cans cannellini beans, drained and rinsed
• 2 tablespoons finely chopped fresh parsley
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 1/2 cups instant polenta