Chicken Pasta NY Times style

Ingredients

bone-in, skin-on chicken pieces (legs or drums work well)

cooking oil

paprika

rosemary

butter

pasta (spaghetti or fettucine ideally, but spirals or shells work OK too)

pine nuts (about 50-100g, roasted if you want to)

green veges (peas, beans, courgettes; frozen or fresh, doesn't matter)

Equipment

roasting pan

pasta pot

Method

Heat oven to 150 degrees C.

Pour 2T oil into the roasting pan & place in the hot oven for a few minutes to warm up.

Remove the roasting pan, place the chicken in the pan & sprinkle with paprika & rosemary. Place a small knob of butter on top of each chicken piece. Roast for 45min-1hour, until the juices run clear & the skin is crispy. Turn once during cooking & sprinkle the underside with paprika & rosemary.

While the chicken is roasting, steam the green veges until just tender & cook the pasta to al dente. Drain the pasta but reserve about 1/2 C of the water.

Remove the chicken from the roasting pan & cover with foil to retain heat. In the roasting pan, combine the cooking juices of the chicken with the pasta, pine nuts, veges & about 2T of the pasta cooking water. Stir together over a medium heat until the pasta is coated & the liquid forms a sauce. Serve with the chicken pieces.