Roast Chicken on Angel Hair Pasta


Roast your chicken on angel hair pasta for a 2-in-1 meal! The casserole drops make an awesome sauce for the pasta.

If you’ve ever seen a roast chicken slowly spinning on a spit — my local supermarket has several at once – you’ve seen the tray among the birds to catch the drops. These drops are made of gold!

Now imagine these chickens frying on a baking dish filled with pasta: all these juices of the bird would drip into the pasta and give it an incredibly delicious roasted taste.

This idea of roasting meat on other ingredients is actually an old technique from the time when families did not have their own ovens, and the cooks brought meat or poultry pans and everything related to it to the local baker to roast it in the baker’s big oven. This approach inspired this recipe.

I roasted chicken on all sorts of vegetables, fruits and starch, but I especially like angel hair, because the pasta is so absorbent and serves as a sponge for cooking juices.

First, boil the thin strands in boiling water, drain and lay out in a baking dish. Add the canned tomatoes for a little color and flavor, then lay out the chicken pieces.

While the chicken is roasting, the juices of the chicken and tomatoes seep into the angel hair, forming a tasty and tasty nest, which you can cut with the edge of a spoon or knife. The pasta will remain tender, but the strands on the edge of the dish will become crispy.

I love frying whole thighs (thighs attached to pestles) and breasts large enough to make two servings. I prefer chicken with bones, because it is juicier and tastier – perfect for brushing pasta during cooking.

You can also roast a whole chicken, but make sure you spatchcock it first so it roasts quickly and ends up together with the pasta.

To serve, cut the large pieces of chicken into individual smaller portions. Put pasta on the plates with a large spoon and garnish with chicken. A green salad on the side is all you need to make it a complete meal.

In my grocery store I can buy nests of fresh pasta with angel hair, which I love for this dish. If you find something similar in your grocery store, try it! The cooking times are the same.
Another name for pasta with angel hair is capellini; both are good in this recipe.

Pay attention to chicken thighs (thighs and pestle attached) on the meat counter of your grocery store. If you can’t find them, buy two thighs with bones and skin on the skin and two pestles, or buy a whole chicken and spatchcock before frying it.


  • 1 Pound of Pasta with angel hair
  • 6 Tablespoons olive oil, divided
  • 1 can (15 ounces) diced tomatoes with their juice
  • 1 Teaspoon of salt, divided
  • 1/2 Teaspoon black pepper
  • 1/4 Teaspoon crushed red pepper
  • 2 Tablespoons chopped fresh oregano, divided
  • 2 whole chicken thighs (thigh and pestle attached), attached to the bone (total 1 1/2 pounds)
  • 2 large halves of chicken breast, on the bone (1 1/2 pounds total)
  • 1 Sprig of fresh oregano, the leaves removed, for garnish
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