Roast Chicken with Radicchio and Green Olive Orecchiette
Simple Italian flavours cleverly combined to produce an unforgettable plate of food
- Total Time: 1 hour, 30 minutes
- Yield: 4 1x
- Category: Chicken
Ingredients
Scale
- 1 whole chicken, butterflied (spatchcock)
- Olive oil
- Salt and pepper
- 300g orecchiette pasta
- 1 tsp powdered chicken stock
- 150gm radicchio
- 170g jar green Castelvetrano olives
- ½ tsp garlic powder
- ½ tsp dried chilli flakes
- 1 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Parmesan cheese
- Squeeze of lemon juice
Instructions
- Preheat oven to 200C (fan-forced).
- Lay butterflied chicken flat on a roasting tray, drizzle and rub with olive oil, sprinkle with salt. Roast for 50 minutes.
- Allow chicken to cool in the roasting pan for 20 minutes to release its juices.
- Meanwhile, make the pasta: Add powdered chicken stock and some salt to a medium saucepan filled with water. Bring to the boil, add pasta and cook until al dente.
- Drain pasta reserving 250ml of the cooking liquid. To the liquid add garlic powder, chilli flakes, balsamic, dijon mustard and honey. Stir to combine.
- Remove chicken from the tray which should have a nice amount of chicken fat and juices in it. Add pasta water and mix together. Place tray on the stovetop and cook until liquid has thickened slightly.
- Remove tray from the stovetop, add pasta and coat in the chicken sauce. Next toss through radicchio and olives along with a squeeze of lemon. Season with salt and pepper.
- Garnish generously with parmesan shavings.
- Serve orecchiette alongside the roasted chicken, spooning over any left over chicken sauce.
Keywords: Italian Roast Chicken, orecchiette pasta recipes, green Castelvetrano olives, what are Castelvetrano olives, What is the difference between Spatchcock and butterfly chicken, What is the point of a spatchcock chicken