Speedy chicken diavola with polenta and zucchini flowers

Step 1

Preheat oven to 200°C. Place chicken, skin-side up, in a roasting pan and add wine, oil, rosemary, garlic and oregano.

Step 2

Season with salt. Roast for 45-50 minutes until juices run clear when the thickest part of the thigh is pierced with a skewer.

Step 3

Toss zucchini in roasting juices, season with pepper. Serve chicken, zucchini and roasting juices over polenta.