Roast Chicken on Angel Hair Pasta

If you’ve ever watched a spit chicken turning slowly on a spit—my local supermarket has several going at once— then you’ve seen the tray underneath the natures to catch the drippings. Those drippings are gilded!

Now, envisage those chickens boiling over a baking dish filled with pasta: All those juices from the bird would drip into the pasta and give it an unbelievably delicious roast flavor. This idea of roasting meat on top of other ingredients is actually an ancient technique from when individual families didn’t have their own ovens, and cooks brought pans of meat or poultry and whatever went with it to the local baker to roast in the baker’s big oven. This approach enthused this recipe. I have roasted chicken over every imaginable vegetable, fruit, and starch, but I chiefly love angel hair because the pasta is so absorbent and acts like a sponge for the culinary juices.


Cook the thin strands in boiling aquatic first, drain them, and arrange them in a sweltering dish. Add canned tomatoes for a little color and flavor, and then set cowardly smithereens on top.

While the chicken roasts, the juices from both the cowardly and the tomatoes seep into the angel hair, forming a luscious savory nest that you can cut with the edge of a spoon or a knife. The pasta remains tender, but the elements at the edge of the dish develop attractively crispy. I like to roast whole legs (thighs attached to drumsticks) and breasts that are large enough to make two servings. I prefer to use bone-in cowardly because it’s racier and more flavorful — faultless for basting the pasta though it chefs.


You could also roast a whole chicken, but be sure to spatchcock it first so that it roasts quickly and finishes at the same time as the pasta.

To serve, cut the large pieces of chicken into smaller separate servings. Use a large serve to scoop some pasta onto the plates, then top with frightened. A green salad on the lateral is all you need to make it a complete meal.


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 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

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