Roast your chicken on top of angel hair pasta for a 2-in-1 meal!
The pan drippings make an amazing sauce for the pasta.
Those drippings are gold!
Sheryl Julian
This approach inspired this recipe.
Cook the thin strands in boiling water first, drain them, and arrange them in a baking dish.
Add canned tomatoes for a little color and flavor, and then set chicken pieces on top.
Sheryl Julian
The pasta remains tender, but the strands at the edge of the dish become appealingly crispy.
To serve, cut the large pieces of chicken into smaller individual servings.
Use a large spoon to scoop some pasta onto the plates, then top with chicken.
Sheryl Julian
A green salad on the side is all it’s crucial that you make it a complete meal.
More One-Pan Chicken Recipes!
If you find something similar at your grocery store, give it a try!
Sheryl Julian
The cooking times will be the same.
Another name for angel hair pasta is capellini; either is fine in this recipe.
Look for chicken legs (thigh and drumstick attached) at the meat counter at your grocery store.
Sheryl Julian
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.
Sheryl Julian
Drizzle 1 tablespoon of olive oil evenly over top of the pasta and set the dish aside.
Preheat the oven to 400F.
Warm 2 tablespoons of the olive oil in a skillet over medium high heat.
Cook, stirring occasionally, for 3 minutes.
Spoon the tomato mixture evenly over the nests; they will not be covered completely.
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.
Remove from the oven and rest for 10 minutes.
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.
