Stranger Foods

One-pan crispy spaghetti and chicken

Serves 4 | Prep 20 mins | Cook 1 hr

Ingredients

Metric

Imperial

x0.5

°C

°F

Show amounts inline

Preheat the oven to 200°C fan,
Put 1 tablespoon of oil into a large, ovenproof saute pan, for which you have a lid, and place on a high heat. Season the chicken with ¾ teaspoon of salt and plenty of pepper and add to the hot oil, skin side down. Leave for , without turning over, to brown well.
Turn the heat down to medium-high, then add the onion and stir, turning the chicken over. Cook for , until the onion has softened and is lightly browned, Add the garlic, 1 tablespoon of thyme and all the tomato paste and cook, stirring, for more, Arrange the chicken skin side up, add 150 ml of water and cook for , stirring occasionally, until most of the liquid has reduced, Add another 450 ml of water, ½ teaspoon of salt and a good grind of pepper then add the spaghetti, stirring to submerge and evenly distribute it. Use tongs to lift the chicken pieces so that they sit on topof the spaghetti, skin side up. Bring to a simmer, cover with the lid and bake in the oven for , at which stage all the liquid should have been absorbed.
Meanwhile, in a small bowl mix together the Parmesan, breadcrumbs, parsley, lemon zest and the remaining tablespoon of thyme.
After in the oven, remove the pasta pan and reset the oven to a high grill setting. Sprinkle the breadcrumb mix over the pasta and chicken, drizzle with the remaining oil, and grill for , until nicely browned and crisp. Leave to settle for before serving warm, directly from the pan.