| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 small whole broiler chickens, (about 2 to 2 1/2 pounds each)
- 4 sprigs thyme
- 9 cloves garlic, crushed
- 1 lemon juiced
- 1/3 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon paprika
- 1 pint grape tomatoes
- 1 bunch scallions, trimmed
- 10 whole garlic cloves, unpeeled
- 5 to 10 leaves basil, chopped
- Extra-virgin olive oil, for drizzling
- 1 tablespoon red wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1 pound spaghetti
- 1/3 cup chopped flat-leaf parsley
- 1/4 to 1/2 cup freshly grated Parmesan, optional
Instructions
- Position a shelf at the lowest position in the oven and preheat to 450 degrees F.
- Cut the backbone out the chickens with kitchen scissors and reserve for another use or discard. In a shallow dish combine the thyme, 9 cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive oil. Add the chickens and coat thoroughly in the mixture, cover and marinate in the refrigerator for up to 1 hour.
- Remove the chicken from the marinade, discard marinade. Turn the birds breast-side up and fold the wing tips back and under. Season both sides with some salt and pepper and the paprika. Place the chickens bone-side up on a broiler pan and position the legs in the center. Roast in the oven until the chickens are 3/4 cooked (about 140 to 150), about 25 to 30 minutes.
- Put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. After the chickens have cooked for about 25 minutes, arrange the vegetables around them. Turn the oven to broil and broil until the vegetables are charred, about 10 to 15 minutes. An instant-read thermometer should reach 170 degrees F. Transfer the chicken and vegetables to a cutting board. Pour off all except about 2 tablespoons of chicken fat from the pan and set aside.
- Meanwhile, bring a large pot of cold water to a boil and salt it generously. Add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
- Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the both to a serving bowl.
- Squeeze the garlic cloves from their skins, and chop them up with the scallions, once chopped transfer to a bowl and add the charred grape tomatoes, stir to make a chunky relish.
- Once the chicken is cooked and resting, place the pan you broiled the chicken in on the cook top over medium heat. Add the red wine vinegar, Worcestershire sauce and the reserved pasta cooking water, bring up to a simmer scraping the bottom of the pan with a wooden spoon. Add the cooked spaghetti and chopped parsley, stir to coat and continue to cook for 1 minute. Transfer the spaghetti to a serving bowl.
- Carve the chicken, top with some of the chunky relish and serve with some of the spaghetti on the side. Garnish with grated Parmesan, if using.
- Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
- For cooking the chicken: .
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1542 |
| Total Fat | 87 g |
| Saturated Fat | 22 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 87 g |
| Cholesterol | 270 mg |
| Sodium | 1896 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1542 |
| Total Fat | 87 g |
| Saturated Fat | 22 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 87 g |
| Cholesterol | 270 mg |
| Sodium | 1896 mg |
Reviews
Love this dish and have been making it for years and my daughter asks for it as her birthday dinner every year!
Every week our church group meets for a potluck dinner, so I decided to make this the week it was my turn for the main dish. It was so simple, and they loved it! One of our members is a personal chef, even she loved it and wanted the recipe! The chicken sauce was so good people were using their fingers and licking the extra sauce off the plates! I’ve made it several times, every time it flies off the plate, there are never any leftovers!
I loved this recipe. It takes some time so don’t make when you are in a hurry. The flavors are wonderful.
I have been making my chicken this way for a number of years now. Although I very seldom do the pasta part of it, the chicken is so tender marinated this way (especially with fresh Thyme from my herb garden), we eat it in several different dishes. Most popular is my chicken enchiladas. The chicken is delicious done this way. I’m copying the recipe for my step-daughter who’s getting married this summer. Thanks to Tyler Florence!!
Saw Tyler do this recipe yesterday, and made it today, and WOW. The flavors are incredible and chicken super moist and delicious. Thanks Tyler! I’ll be making this often.
My family raved for hours after eating this wonderful meal. Thanks Tyler!
Tyler you have done it again. Loved the chicken and pasta and the easiness of the recipe. Definite weeknight meal!
Although I did not find this an easy recipe to follow, I found the end product as delectable as it looked on the show. I enjoyed making it so much and my family enjoyed it as well. We devoured the chickens in two days and on the third day I found myself making it again. This time it was better. I do believe that I will conquer this after creating it several more times. It is time consuming, but well worth the time.
This is soooo good and easy! The relish really pops with flavor and color, and the spaghetti is addictive. Awesome presentation for such little legwork; I’ll serve this to company next weekend. In short, two thumbs up!
I’ve made this quite a few times now and it has become one of my favorites. It’s so easy to make and the relish is very tasty. Even my picky brother loved the spaghetti.