Name: Roast Chicken with Lemon-Parsley Penne
Yield: Makes 4 Servings
Ingredients: Large shallot, 1, minced; Kosher salt and freshly ground pepper; Lemon zest, grated from 3 large lemons; Dry white wine, ½ cup (4 fl oz/125 ml); Gluten-free penne pasta, 8 oz (250 g) (I like Schar); Olive oil; Parmesan cheese, ½ cup (2 oz/62 g) freshly grated; Extra-virgin olive oil, 2 tablespoons; Fresh flat-leaf parsley, ½ cup (¾ oz/20 g) minced; Chard, 1 bunch, stems trimmed, leaves chopped; Chicken pieces, 3 lb (1.5 kg), drumsticks and thighs separated

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Roasting chicken at high heat creates three marvelous things—crisp skin, juicy meat, and drippings too good to throw away—all in about 30 minutes. I deglaze the roasting pan and then toss the juices with pasta.

Ingredients

Chicken pieces, 3 lb (1.5 kg), drumsticks and thighs separated
Olive oil

Method

Position a rack in the center of the oven, and preheat to 450°F (230°C). Place the chicken in a metal baking pan. Brush on both sides with olive oil and sprinkle with salt and pepper. Place 2½

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Roast Chicken with Lemon-Parsley Penne

Ingredients

Method

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