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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
  • 300g orecchiette pasta
  • 1 tsp powdered chicken stock
  • 150g 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

  • Heat oven to 200°C 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 the pasta, reserving 250 ml of the cooking liquid. Add the garlic powder, chilli flakes, balsamic vinegar, Dijon mustard, and honey to the reserved liquid, then stir to combine.
  • Remove the chicken from the tray, which should contain a good amount of rendered fat and juices. Add the pasta water and mix to combine. Place the tray over medium heat on the stovetop and cook until the liquid has thickened slightly.
  • Remove the tray from the stovetop, add the pasta, and toss to coat in the chicken sauce. Stir through the radicchio and olives, then finish with a squeeze of lemon. Season with salt and pepper to taste.
  • Serve the orecchiette alongside the roasted chicken, spooning over any leftover chicken sauce, then garnish generously with Parmesan shavings.