Pasta With Roast Chicken, Currants and Pine Nuts

Name: Pasta With Roast Chicken, Currants and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds bone-in, skin-on chicken thighs, patted dry; Salt; freshly ground black pepper; Paprika; 3 tablespoons unsalted butter; 1 1/2 pounds dried pasta, preferably bucatini or linguine; 2 teaspoons crumbled dried rosemary; 1/2 cup dried currants or raisins; ⅔ cup pine nuts, toasted; 3 tablespoons chopped parsley

Servings: persons

1
Preheat oven to 375 degrees.
2
Arrange thighs in a large roasting pan, preferably nonstick.
3
Thickly sprinkle with salt, pepper and paprika, and dot with butter.
4
Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
5
Bring a large pot of salted water to a boil.
6
When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces.
7
Reserve meat and skin in roasting pan; discard bones.
8
Meanwhile, add pasta to boiling water and cook just until tender but not mushy.
9
Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin.
10
Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
11
Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry.
12
Sprinkle with parsley and serve immediately in shallow bowls.

1685

kcal

Calories

Fat

132

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 pounds bone-in, skin-on chicken thighs, patted dry, Salt, freshly ground black pepper, Paprika, and more.

Yes, Pasta With Roast Chicken, Currants and Pine Nuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!