Chicken Rustico

1. 1

   Preheat the oven to 425 degrees. Slice the onions, chop the garlic, cut up the carrots and red pepper. Wash the chicken.

2. 2

   Place the onions in the bottom of a roasting pan. Add the dried basil and the rest of the sliced veggies, including the can of diced tomatoes. (You can add zucchini if you like too...make the pieces large.) Salt and pepper the veggies, then salt and pepper the chicken. Place the rosemary and some onion underneath the skin of each piece of chicken. Put a few spritzes of olive oil on the mixture. Set timer for 45 minutes.

3. 3

   Roast the chicken and veggies for 45 minutes.

4. 4

   While roasting the chicken and sauce, start pot of water for pasta. When boiling, add a 1/2 teaspoon of salt. At 10 minutes before the chicken will be finished, boil pasta according to directions on box. Drain and reserve in the hot pot with a touch of good olive oil.

5. 5

   At 45 minutes, take the chicken out of the oven. If the chicken is done, but the sauce looks like it could use more time, pull the chicken out of the pan and place it on a plate. Tent with aluminum foil. Put the roasting pan with the veggies back in the oven and roast for a few more minutes, turning the oven up to 450 degrees.

6. 6

   When the roasted sauce is finished, plate up the pasta with the sauce and add the chicken.

7. 7

   At the table, add freshly grated Parmigiano-Reggiano and the torn basil leaves.

8. 8

   Mangia!

No additional tips available.