This pot-roast chicken with pasta recipe is another one just recently made from the Hairy Bikers' Everyday Winners recipe book.
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.
Recent New Recipes
Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this 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 white 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.
Serving Suggestions
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
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
- 100 ml (0.4 cups) white wine or vermouth
- 600 g (1.3 lb) fresh ripe but firm tomatoes
- 50 g (1.8 oz) olives
To serve:
- 400 g (14.1 oz) 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:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE