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Home » Recipes

Pot-Roast Chicken with Pasta

Published: May 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Pot-Roast Chicken with Pasta, Pot-Roast Chicken with Pasta
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This pot-roast chicken with pasta recipe is another one just recently made from the Hairy Bikers' Everyday Winners recipe book.

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It's a delicious alternative to a Sunday roast with the chicken and gravy both cooked in one pot!   We love a roast chicken and enjoyed making this different version.

The chicken ends up beautifully tender and juicy with some crispy skin on top.   The gravy has a delicious subtle flavour and coats the pasta perfectly.  The combination of the chicken and the pasta goes incredibly well with the full of flavour tomatoes, soft onions and salty hit of olives.   

Tip

  • Change out the tagliatelle for roast potatoes in this pot-roast chicken with pasta recipe.

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Pot-Roast Chicken with Pasta, Pot-Roast Chicken with Pasta

Ingredients

  • 2 tbsp olive oil
  • 1 whole chicken (approx. 1.6kg to 2kg), preferably free range – it’ll be juicier!
  • salt and freshly ground black pepper
  • 2 red onions, cut into wedges
  • 1 garlic bulb, divided into cloves
  • a few rosemary sprigs
  • 2 pieces of pared lemon zest
  • 100ml while wine or vermouth
  • 600g fresh, ripe but firm tomatoes
  • 50g olives
To serve:
  • 400g tagliatelle (see Tip)
  • a few basil leaves, to garnish

   

Instructions

  1. Preheat the oven to 180C/160C fan/gas 4.
  2. Heat the oil over a high heat in an ovenproof casserole dish large enough to hold the chicken. Season the chicken with salt and brown it, breast-side down (around 10 minutes, but check colouring after 5).   Remove, then add the onions and cook them over a high heat until they are taking on some colour (approx. 3 minutes).
  3. Place the chicken back in the dish, breast-side up. Put a few garlic cloves, a sprig of rosemary and a piece of lemon zest in the cavity of the chicken and add the rest to the pot.   Pour in the white wine or vermouth and top with the tomatoes and olives.
  4. Put the lid on the dish and place it in the oven. Cook for 1 hour to 1 hour 30 minutes (depending on the size of the chicken), then remove the lid and cook for a further 10 minutes, until the skin of the chicken has crisped up.   Check to see if it the chicken is done – if you have a Thermapen or thermometer, the internal temperature of the chicken should be at least 74C.   The juices should run clear, and the legs should feel loose.
  5. Cook the tagliatelle according to packet instructions. Remove the chicken from the dish and place it on a serving dish, with the tomatoes, olives, and onions around it.   Squish the flesh out of the garlic cloves and whisk it into the gravy in the casserole dish.   Add the tagliatelle to the dish and toss it in the gravy.
  6. Divide the tagliatelle between 4 large pasta bowls and garnish with a few basil leaves. Serve the chicken at the table.
Pot-Roast Chicken with Pasta, Pot-Roast Chicken with Pasta

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Pot-Roast Chicken with Pasta, Pot-Roast Chicken with Pasta

Pot-Roast Chicken with Pasta

Deborah
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 2 hrs
Course Main, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 whole chicken approx. 1.6kg to 2kg, preferably free range – it’ll be juicier!
  • salt and freshly ground black pepper
  • 2 red onions cut into wedges
  • 1 garlic bulb divided into cloves
  • a few rosemary sprigs
  • 2 pieces of pared lemon zest
  • 100ml while wine or vermouth
  • 600g fresh ripe but firm tomatoes
  • 50g olives

To serve:

  • 400g tagliatelle see Tip
  • a few basil leaves to garnish

Instructions
 

  • Preheat the oven to 180C/160C fan/gas 4.
  • Heat the oil over a high heat in an ovenproof casserole dish large enough to hold the chicken. Season the chicken with salt and brown it, breast-side down (around 10 minutes, but check colouring after 5).   Remove, then add the onions and cook them over a high heat until they are taking on some colour (approx. 3 minutes).
  • Place the chicken back in the dish, breast-side up. Put a few garlic cloves, a sprig of rosemary and a piece of lemon zest in the cavity of the chicken and add the rest to the pot.   Pour in the white wine or vermouth and top with the tomatoes and olives.
  • Put the lid on the dish and place it in the oven. Cook for 1 hour to 1 hour 30 minutes (depending on the size of the chicken), then remove the lid and cook for a further 10 minutes, until the skin of the chicken has crisped up.   Check to see if it the chicken is done – if you have a Thermapen or thermometer, the internal temperature of the chicken should be at least 74C.   The juices should run clear, and the legs should feel loose.
  • Cook the tagliatelle according to packet instructions. Remove the chicken from the dish and place it on a serving dish, with the tomatoes, olives, and onions around it.   Squish the flesh out of the garlic cloves and whisk it into the gravy in the casserole dish.   Add the tagliatelle to the dish and toss it in the gravy.
  • Divide the tagliatelle between 4 large pasta bowls and garnish with a few basil leaves. Serve the chicken at the table.

Notes

  • Change out the tagliatelle for roast potatoes in this pot-roast chicken with pasta recipe.

 

You might also like to try:
  • chicken and turkey dishes
  • Italian dishes
Keyword Hairy Bikers, Hairy Bikers Everyday Winners, oven baked, roast potatoes, Sunday roast, tagliatelle, whole chicken
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About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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