Simple and Delicious: Roasted Chicken Thighs with Orichette Pasta

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Apr 21, 2009.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Of course you can use another part of the chicken like the breast. Orichette means LITTLE EARS and is one of Big's favorite pasta shapes.

    Two very easy dishes to prepare - and are a great pairing for a delicious and quick meal. Season and get chicken thighs baking in a hot 450 degree oven, then do your prep and preparation of the pasta dish, timing it so the chicken is coming out of the oven about the time you've finished the pasta... This is a dish I serve the HCF crew when we go to the mattresses...


    Roasted chicken thighs

    Mis En Place:
    8 chicken thighs (bone in and skin on)

    Generously season bottom of chicken thigh pieces with garlic salt, fresh cracked pepper and Herbs de Provance. Now arrange thigh pieces skin side up on roasting pan or cast iron skillet and season generously with garlic salt, freshed cracked black pepper, herbs de provance AND a little red pepper flake. Place in preheated 450 oven and roast approximately 55 minutes or when skin of chicken is a lovely golden brown. Remove and let rest 5 to 10 minutes before serving.


    Orichette with onions and peas

    Mis en place

    1 lb. orichette pasta
    1 medium yellow onion, fine dice
    1 Tbls. coarsley chopped garlic
    1 cup frozen peas
    1 to 1 1/2 cup freshly grated reggianno parmesan
    red pepper flake asnd chopped fresh parsley for garnish


    Start an 8 qt. pot of heavily salted water to boil. When boiling add pasta and give it a good stir every couple of minutes so pasta does not stick to bottom of pan OR each other. Cook approximately 10 minutes and when it is ALMOST el dente remove from heat.

    Meahwhile in wok or another large pot saute onion in 3 TBLS EVO, season with garlic salt, black pepper and red pepper flake. Once onions are almost "clear" add chopped garlic and saute on minute, then add peas and about 2 cups of the starchy pasta water to vegetables. Simmer for 3 to 4 minutes, now add pasta to the vegetable pot, give it a good toss and then remove from heat. Add cheese and an additional dash of red pepper flake or chopped fresh parsley for color and flavor.


    Serve with the roasted chicken thighs, have extra grated reggianno on the table for those guests that like more cheese on their pasta.

    Manga manga...



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  2. Pupsnpullets

    Pupsnpullets Chillin' With My Peeps

    1,076
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    Mar 9, 2008
    SoCal desert
    That looks extra tasty. I think I'll be trying in out. In fact tomorrow might be a good day for it before it gets any hotter here (104 yesterday!)
     

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