Ingredients
Scale
- 5 lb. whole chicken - rinsed and pat dry
- 1 lb. of your favorite pasta
- 3 tbs. butter
- Fresh Parmesan or Romano cheese for grating
For the Rub:
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 2 tbs. fresh lemon juice
- 2 tbs. olive oil
For the Pan:
- 3 medium sized sweet onions - sliced
- 2 tomatoes - quartered
- 1 head of garlic - crushed
- 2 bay leaves
- 2 tbs. capers
- 1 red bell pepper - sliced
- 3/4 cup white wine - added about 1/2 hour before the chicken comes out of the oven
- 1/2 cup water - added about 1/2 hour before the chicken comes out of the oven
Instructions
- Preheat Oven 350 degrees F.
- Clean and pat dry the chicken.
- In a oven pan place the veggies.
- Prepare the rub.
- Using half of the rub; rub the chicken down.
- Drizzle the other half of the rub over the veggies.
- Stuff one tablespoon of the butter under the chicken’s skin; half on under the skin of each side of the breast.
- Place the other two tablespoons of the butter on the veggies.
- Place the chicken in the center of the pan; around the veggies.
- Cook the chicken 20 minutes per pound or until the juices run-clear.
- About half an hour before the chicken is done add the wine and the water.
- Prepare the pasta as directed.
- When the pasta and chicken are done, lift the chicken out of the pan and toss the pasta into the pan with the veggies and the juices from the chicken and veggies.
- Place the chicken back over the pasta and serve with fresh grated Parmesan or Romano cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
