Recipe by neddaisy
I really can't understand why this recipe isn't a regular feature in chicken cookbooks - it's so simple and so tasty. Everyone I know who has tried it insists I give them the recipe.
Top Review by **Tinkerbell**
Very easy dish to prepare. The oven does all the work! I used a 3 lb broiler-fryer chicken, cut up & the meat was tender & juicy. The aroma throughout the house was very inviting. There were a few of the pasta shells that didn't get fully cooked, but they were still edible. Next time I will just use a little more broth or water. I used half & half this time. I'd also like to try a white wine variation. Thanks for sharing, neddaisy! Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.
- 3 lbs roasting chickens (but it works just as well with portions)
- 2 garlic cloves, crushed
- 1 (14 ounce) can tomatoes
- 1 teaspoon dried oregano
- 1 pint chicken stock (or water)
- 3 tablespoons olive oil
- 8 ounces small shell pasta (shells, ribbon, penne)
- salt and pepper
Directions See How It's Made
- Rub the chicken with garlic and olive oil and place in a roasting tin or wide casserole(with the giblets if you have them).
- Add the tomatoes, oregano and a tablespoon of oil(optional) and cover loosely with foil.
- Place in the oven at 180C (350F) and roast for 60-75 minutes (45-60 minutes if using portions).
- Remove the foil and add the stock or water ensuring the pasta is well coated and moistened. Season and add the remaining oil ,if using.
- Return to the oven uncovered and cook for 45 minutes, until the pasta has swollen and the chicken tops are nice and brown.
- Can be served with okra but we often just add a little more pasta instead.
- Also try your own variations - white wine and water instead of stock, thyme or tarragon instead of oregano etc.