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–+ servings
Chicken Radicchio Green Olive Orecchiette
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Roast Chicken with Radicchio and Green Olive Orecchiette

Simple Italian flavours cleverly combined to produce an unforgettable plate of food
Total Time1 hour 30 minutes
Servings: 4

Ingredients

  • 1 whole chicken butterflied (spatchcock)
  • Olive oil
  • Salt and pepper
  • 300 g orecchiette pasta
  • 1 tsp powdered chicken stock
  • 150 gm radicchio
  • 170 g 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.