Roasted Chicken all'Arrabbiata
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Recipe Notes
This cozy Roasted Chicken all'Arrabbiata dish gives you the best of both worlds: crispy roasted skin and tender, braised chicken. By roasting first and then simmering in a zesty Arrabbiata sauce, you get juicy meat and a rich, bold gravy perfect for pasta. It is an easy one-pot meal designed to make your kitchen feel like a rustic Italian bistro. Enjoy every savory, spicy bite with friends and family.
Quick Tip: Choose a pasta that cooks in under 10 minutes. Most importantly, let the pot rest for a few minutes before serving so the noodles can soak up all that delicious tomato flavor.
Ingredients
• 1 whole chicken, about 4 pounds
• 3 tablespoons olive oil
• 4 teaspoons kosher salt
• 1 bulb garlic, halved
• 1 onion, peeled and quartered
• 1/2 cup white wine
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon chili flakes
• 1 pound rigatoni pasta
• Grated Parmesan cheese, for serving
• Chopped Italian parsley, for garnish
Instructions
• Heat the oven to 500°F.
• Place the whole chicken in an 8-quart oval Dutch oven and coat it in olive oil. Season all over with 2 teaspoons kosher salt. Pack the cavity with the garlic bulb halves and onion quarters. Roast uncovered for 30 minutes, until the top of the chicken is starting to brown. Remove from the oven and lower the temperature to 400°F.
• Carefully add the white wine to the pot, avoiding the top of the chicken, and swirl to deglaze the bottom. Add the can of tomatoes, then fill the can with water and add that to the pot as well, again avoiding the top of the chicken. Add the chili flakes and another 2 teaspoons salt to the tomato mixture and gently stir to combine.
• Set the pot over medium-high heat until the mixture begins to boil, then return the pot, uncovered, to the oven and roast for 30 minutes. Baste the top of the chicken with the tomato mixture, then continue roasting for another 30 minutes. Remove from the oven and return the pot to the stove.
• Bring the mixture to a boil over medium heat, then add the pasta along the sides of the chicken. Boil the pasta until al dente, then remove from the heat. Let the chicken sit uncovered for 10 minutes.
• To serve, spoon the chicken and pasta into bowls, then top with grated Parmesan cheese and freshly chopped Italian parsley.