One-Pan Crispy Spaghetti and Chicken

 

Ingredients

Yield: 4 servings

• 2tablespoons olive oil
• 2½pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), deboned
• Kosher salt and black pepper
• 1large yellow onion (about 8 ounces/220 grams), cut into ½-inch/1-centimeter dice
• 3tablespoons tomato paste
• 3garlic cloves, finely chopped
• 2tablespoons fresh thyme leaves
• 2cups/480 milliliters boiling water
• 8ounces/230 grams spaghetti, broken into thirds
• ⅓lightly packed cup finely grated Parmesan (about ¾ ounce/20 grams)
• 3tablespoons/20 grams fresh bread crumbs
• ½cup/10 grams finely chopped fresh parsley
• 1½teaspoons freshly grated lemon zest
  
  
  
  
  
  Preparation
  1. Step 1

     Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.

  2. Step 2

     Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with ¾ teaspoon salt and ½ teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.

  3. Step 3

     Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.

  4. Step 4

     Add the boiling water, ½ teaspoon salt and ¼ teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.

  5. Step 5

     While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.

  6. Step 6

     After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.