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1
Preheat the oven to 350 degrees F.
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2
Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
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3
Crush half of the garlic cloves with the back of a heavy knife.
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4
Leave the remaining cloves whole.
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5
Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat.
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6
Add the chicken and sear on both sides.
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7
Add the crushed garlic and cook, stirring, until fragrant, about 1 minute.
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8
Remove from the heat and add the remaining ingredients, stirring well to evenly distribute.
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9
Cover the pan tightly and roast for 1 hour.
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10
Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
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11
Remove from the oven.
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12
Transfer the chicken to a platter and sprinkle with the parsley.
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13
Spoon the pan juices over the chicken, or serve on the side.
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14
Bring a large pot of salted water to a boil.
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15
Add the spaghetti and cook until al dente, about 10 minutes.
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16
Drain in a colander.
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17
Meanwhile, in a medium pot, heat the oil over medium heat.
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18
Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes.
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19
Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes.
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20
Add the butter and parsley and cook for 2 minutes.
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21
Return the drained spaghetti to the pot.
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22
Add the sauce, to taste, and toss well to coat.
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23
Place in a large serving bowl and coat with the Parmesan.
