Recipes
Roast Chicken with Rosemary and Angel Hair
This has been family favorite for years. Its beauty lives in its simplicity. It is ideal for a lazy Sunday when the weather just begins to get chilly, but a hankering can easily surface in the summer months as well.
- 1 3-pound whole chicken (or your favorite meaty parts)
- 1 pound angel-hair pasta
- Good olive oil
- Sea salt, coarse
- Freshly ground pepper
- Garlic Cloves, to taste
- Several bunches of fresh rosemary, coarsely chopped
Preheat oven to 400 degrees. Lightly oil baking dish, about 12 X 8 inch ceramic or glass.
Split chicken in half by removing the backbone and cutting the chicken down the center of the breast.
Add pasta to a large pot of boiling water and cook for 2-3 minutes, stirring to keep it from sticking. Drain into colander and return to pot.
Drizzle oil on pasta and toss to coat. Then add salt, pepper, garlic, and half of the rosemary. Transfer pasta to the baking dish. Arrange chicken on top of pasta, skin side up. Rub chicken with the oil, and then sprinkle with salt, pepper, garlic, and rosemary.
Roast chicken for about 1 hour or until meat is no longer pink. Let dish stand for about 5 minutes before serving. Serves 4.
Wine pairings- Red: Côte-du-Rhône red; Rhône Ranger red; Beaujolais; Pinot Noir