Herbed Chicken Dinner
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Broiler fryer chicken||1 , cut into pieces|
|Butter||6 Tablespoon, melted|
|Packed fresh parsley leaves||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), cut in half (Small Clove)|
|Dried oregano||1 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Vegetable oil||1 Tablespoon|
|Spaghetti/Fusilli / linguine||8 Ounce (Uncooked)|
In a small bowl, beat 1/4 cup oil and lemon juice with a fork.
Pour over chicken pieces.
Toss to coat evenly.
In a blender or food processor, combine butter, parsley leaves, garlic, 1/2 teaspoon salt, oregano, basil, thyme and pepper.
Cover and blend at high speed a few seconds until parsley is minced.
Broil chicken pieces skin-side up about 8 inches from heat 20 minutes or until golden brown.
Turn and broil 20 minutes longer, until golden brown.
During last 4 minutes of broiling, brush both sides of chicken pieces with 1/4 cup herb mixture.
At the time chicken pieces are turned, bring water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 1 tablespoon salt and 1 tablespoon oil.
Gradually add spaghetti, fusilli or linguine, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Place cooked pasta in a hot serving dish.
Toss with remaining herb mixture.
Arrange chicken pieces around edge of casserole.
Makes 4 servings.