Name: Roast Chicken on Angel Hair Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 pound angel hair pasta -; 6 tablespoons olive oil, divided -; 1 (15-ounce) can diced tomatoes with their juices -; 1 teaspoon salt, divided -; 1/2 teaspoon freshly ground black pepper -; 1/4 teaspoon crushed red pepper -; 2 tablespoons chopped fresh oregano, divided -; 2 whole chicken legs (thighs and drumsticks attached), on the bone (1 1/2 pounds total) -; 2 large chicken breast halves, on the bone (1 1/2 pounds total) -; 1 sprig fresh oregano, leaves removed, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roast Chicken on Angel Hair Pasta

1. 1 pound angel hair pasta -

2. 6 tablespoons olive oil, divided -

3. 1 (15-ounce) can diced tomatoes with their juices -

4. 1 teaspoon salt, divided -

5. 1/2 teaspoon freshly ground black pepper -

6. 1/4 teaspoon crushed red pepper -

7. 2 tablespoons chopped fresh oregano, divided -

8. 2 whole chicken legs (thighs and drumsticks attached), on the bone (1 1/2 pounds total) -

9. 2 large chicken breast halves, on the bone (1 1/2 pounds total) -

10. 1 sprig fresh oregano, leaves removed, for garnish -

How to cook deliciously - Roast Chicken on Angel Hair Pasta

1. Stage

Cook the angel hair: Bring a pot of salted water to a rapid boil over high heat and cook the angel hair until al dente, about 4 minutes. Drain the pasta.

2. Stage

Transfer the pasta to the baking dish: Use 1 tablespoon of olive oil to coat the bottom and sides of a 9-by-13-inch baking dish. Using tongs, transfer the pasta to the baking dish. If you like, twirl the pasta into several small "nests" within the dish. Drizzle 1 tablespoon of olive oil evenly over top of the pasta and set the dish aside.

3. Stage

Preheat the oven: Preheat the oven to 400°F.

4. Stage

Cook the tomatoes: Warm 2 tablespoons of the olive oil in a skillet over medium high heat. Add the tomatoes and their juices, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and 1 tablespoon of the oregano. Cook, stirring occasionally, for 3 minutes. Spoon the tomato mixture evenly over the nests; they will not be covered completely.

5. Stage

Add the chicken: Rub the chicken skin with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set the chicken on the nests, skin side up. Sprinkle with the remaining tablespoon of oregano.

6. Stage

Roast the chicken: Transfer the dish to the oven and roast the chicken for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part of a breasts and thighs registers 165°F. Remove from the oven and rest for 10 minutes.

7. Stage

Cut and serve the chicken: Cut the legs in half to make 2 thighs and 2 drumsticks (you can do this right in the dish). Cut the breasts in half horizontally. Break up the angel hair with a metal spoon or knife. Serve the chicken pieces with some of the pasta from underneath. Garnish with fresh oregano leaves.