Roast Chicken With Ginger, Macaroni and Caramelized Tomatoes

Recipe by Chef Kate
READY IN: 2hrs 15mins




  • Place the chopped tomatoes in a colander and salt them and let them sit, draining, for about an hour.
  • Preheat oven to 450°F.
  • Season the cavity of the chicken with salt and pepper and smear the cavity with the grated ginger.
  • Smear the outside of the bird with olive oil and season with salt and pepper.
  • Place the chicken on its side in an oval baking dish and place the dish in the oven.
  • When the bird begins to color (loght golden), turn it on its other side, then, when that side has begun to color, turn it on its back.
  • After 20 minutes, turn the oven down to 350°F, remove the excess fat from the pan and begin to baste with lemon juice.
  • Bring the wine to a simmer and reserve.
  • When there is no more lemon juice, pour the wine into the pan and continue basting.
  • Roast for about 45 minutes more, or until juice runs clear when the thigh is pricked above the drumstick joint.
  • When the chicken is done, remove from the oven, and let it rest while you drain any excess fat from the pan juices.
  • Meanwhile, cook the macaroni in generously salted, vigorously boiling water for about 12 minutes.
  • In a heavy frying over high heat, add the garlic to 2 tablespoons of olive oil.
  • As soon as the garlic begins to sizzle, add the tomatoes.
  • Shake the pan constantly, tossing the tomatoes repeatedly for about a mnute or so, until they are nearly dry and give off a caramelized scent.
  • Add the basil leaves, tearing them by hand, toss the tomato mixture again and remove from heat.
  • Drain the macaroni and place in a wide shallow serving dish which you have warmed (easiest to do this by placing dish in sink when you drain the pasta--the pasta water will warm the dish).
  • Add the tomatoes and the chicken's roasting juices to the macaroni and toss well.
  • Carve the chicken at the table and serve it with the macaroni.