Directions

1. Preheat oven to 400 degrees. Rub artichokes with lemon to keep from browning.
2. In a bowl, toss veggies with canola oil. Sprinkle liberally with salt and pepper.
3. Place artichokes and on a large rimmed baking sheet. Roast for 7 minutes. Add carrots, roast another 3 minutes. Add remaining veggies. Roast until veggies are slightly soft, but still have a bite, about 15 minutes.
4. While veggies roast, heat a large skillet over a medium heat. Sprinkle chicken with salt and pepper. Add chicken thighs, skin-side down to pan. Cook until skin is crisp, about 5 minutes, flip and continue to cook until meat is cooked through, about 3-4 minutes. Set aside.
5. Heat a small skillet to a medium-high heat. Add butter. Let butter melt, and once it begins to brown, swirl pan until it becomes a deep brown and smells nutty. Pour into a small bowl or ramekin. Season with salt and add lemon juice.
6. Add water, one cup of milk and salt to a medium saucepan. Bring to a boil and reduce to a simmer. Slowly whisk in cornmeal, making sure there are no lumps. Cook the polenta for 7-8 minutes on a low heat, stirring frequently until the mixture is thick. Remove from heat and stir in remaining milk and 2 tablespoons butter. Season with salt and pepper.
7. Spoon polenta into serving dish. Top with a chicken thigh and some veggies. Drizzle with butter. Squeeze extra lemon juice if necessary.