Roast Chicken Parmesan

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READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    onion, chopped
  • 2
    tablespoons sun-dried tomatoes, oil-packed, chopped (2 tablespoons oil reserved)
  • 14
    cup grated parmesan cheese
  • 14
    cup Italian seasoned breadcrumbs
  • 1
    roasting chicken, 6-7 lbs
  • 12
    teaspoon dried Italian seasoning
  • 1
    head garlic, halved crosswise
  • 1
    (13 1/2 ounce) jar tomato-basil pasta sauce
  • 8
    ounces spaghetti, cooked al dente and drained
  • 8
    ounces bocconcini, halved (mini mozzarella balls)
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DIRECTIONS

  • Preheat oven to 350°F Toss onion with 2 teaspoons reserved oil; spread out in center of roasting pan. In bowl, combine cheese, breadcrumbs, sun-dried tomatoes and remaining 4 teaspoons reserved oil. Carefully separate skin from chicken breast. Spread cheese mixture over breast meat and gently pat skin down over mixture to smooth.
  • Place chicken on top of onion mixture. Sprinkle chicken with Italian seasoning. Place top half of garlic in chicken cavity; place bottom half in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh away from bone registers 180 F, about 2 hours.
  • Transfer chicken to serving platter; cover with foil to keep warm. Drain fat and juices from roasting pan, leaving onion. Return 1/4 cup of juices to pan; stir in pasta sauce. Cook over low heat until heated through. Toss spaghetti and bocconcini with sauce. Serve chicken with spaghetti and roasted garlic from pan. Add a mixed green salad and slices of garlic bread along with your favorite wine, and you'll think you're in Italy.
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