Roasted Chicken with Pine Nuts
1 3.5 lb chicken
olive oil, garlic salt and lemon pepper
1 Tbs. fresh marjoram
1 Tbs. fresh thyme
3 Sprigs of rosemary, finely minced
1/2 cup toasted pine nuts
1/2 cup of plumped raisins (soak in hot water for 10 minutes)
3 cloves of garlic, minced or pressed
1/2 lb of bacon
1/3 cup of olive oil
1/2 cup of finely chopped parsley
1 lb. of linguini
Preheat oven to 375 degrees.
Rinse and dry the chicken then rub it with olive oil and season it well with garlic salt and lemon pepper or just plain salt and pepper. Roast, breast side down, for an hour and then turn over and continue roasting another 30 to 45 minutes until done. Remove from roasting pan and tent it lightly with foil for about 10 minutes or so. Remove all the meat form the bones and shred or chop into bite size pieces. Don’t leave out the crust skin!
Bring water to a boil and salt it well with 2 Tbs. of salt. Add linguini and cook until it is al dente.
While pasta is cooking add olive oil, thyme, rosemary, marjoram and garlic to the roasting pan and sauté for a few minutes. Add the pine nuts, bacon, raisins and chicken and combine. Add the drained pasta and toss with the parsley. You are good to go–yummy! Save your pasta water and if the combination seems a bit tight you can add a couple of tablespoons of the hot pasta water to the dish. You can also put some grated parmesan cheese on the whole thing, but it is not necessary at all.
This recipe was submitted by Judy Reilly. Judy conducts Cooking Workshops through her company Mi Casa Es Tu Casa.
For information on upcoming classes contact her at (818) 249-3869.