This week I cooked this stunner of simplicity. It is one of the most delicious easy chicken recipes that I know. Roasted Chicken, Peppers, Onion and Fresh Egg Pasta bathed in a delicioius Chicken Gravy.
Course Main Course
Cuisine Universal
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Resting Time 30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4
Author Jenny
Ingredients
1mediumQuality Chicken Organic if poss.
3Peppers sliced into 6
1large onion sliced into large chunksI slice them like orange segments
3medium size carrots cut into chunky batons
2tsp Tapenade
60mlof olive oil.
Seasalt such as Maldon
500grams fresh egg pasta.
Instructions
Preheat the oven to 180 C, cover the Chicken with a glug of oil and a good sprinkling of salt and pepper.Cook for half the recommended cooking time.
Put all the veg into a bowl and pour over remaining oil and three large pinches of sea salt. Mix in the tapenade.
When the chicken is halfway through it's cooking time then tumble in the soused vegetables and put back in the oven.
Remove the tray from the oven and take out the Chicken making sure you tip all the juices out from it's cavity (horrible word whichever way you turn it) and leave it to rest covered with foil and a tea towel for half an hour. The juices should run clear when the bird is pierced in the thigh
Keep the veg and juices warm in a low oven.
When just about cool enough strip the chicken in any way you fancy .I use my fingers savagely.
Prepare the pasta according to the packet instructions and throw into the tray of roasted veg and divine Chicken juices, mix well. Taste for seasoning and then serve in pasta bowls with the Roast Chicken piled on top.
Apply to Facial Jowls so the Chicken Juice drips from them....