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.
Chicken pieces, 3lb (1.5kg), drumsticks and thighs separated
Kosher salt and freshly ground pepper
Lemon zest, grated from 3 large lemons
Fresh flat-leaf parsley, ½cup (¾oz/20g) minced
Parmesan cheese, ½cup (2oz/62g) freshly grated
Large shallot, 1, minced
Gluten-free penne pasta, 8oz (250g) (I like Schar)
Chard, 1bunch, stems trimmed, leaves chopped
Extra-virgin olive oil, 2tablespoons
Dry white wine, ½cup (4fl oz/125ml)
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 2½tablespoons of the lemon zest in a bowl and set aside; rub the remaining zest into the chicken, then arrange skin side up and roast until cooked through, about 30 minutes. Meanwhile, mix the parsley, Parmesan cheese, and shallot into the reserved lemon zest.
Add the pasta to a large pot of boiling salted water and stir well. Cook, stirring frequently, for 2 minutes less than package directions. Add the chard and cook, stirring occasionally, until the pasta is al dente, about 2 minutes. Drain, and then return the pasta and chard to the pot. Add 2tablespoons extra-virgin olive oil and a generous amount of pepper and stir to coat. Stir in all but 2 tablespoons of the parsley mixture. Cover to keep warm.
Transfer the chicken to a warmed platter. Pour off all but a film of fat in the pan, add the wine, and set over medium heat. Bring to a boil, scraping up any browned bits. Pour the mixture into a heavy small saucepan and simmer until reduced to ⅓cup (3fl oz/80ml), about 5 minutes. Pour over the pasta.
Divide the chicken among 4 warmed plates and sprinkle with the reserved parsley mixture. Mix any drippings on the chicken platter into the pasta. Adjust the seasonings, divide among the plates, and serve.