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I was in a pinch and changed the recipe but the same kind of thing. I preheated 400° f used 8 drumsticks and 2 rice roni Italian herb box noodles and cooked them 4 minutes used the seasoning packets on the chicken and put garlic season and Italian on the tomatoes cooked for 40 minutes and it was delicious. I rarely keep fresh herbs in the winter so dried seasonings it is will make again and if we have the fresh will do that, and the rice roni was linguine not angel hair. Thanks for the idea!
Have made this twice now. Used spaghetti, bone-in chicken thighs, and added garlic. Yum!
should this be roasted covered or uncovered?
Hi, Emily! It’s roasted uncovered. Enjoy!
Thanks. I’ve made this recipe 3 times now, and have passed it along to many friends. I am a huge fan.
I can’t get enough of it!!!
Made this twice recently because it is so good and so easy. The second time I was ‘winging it’ with what I had on hand which turned out to be chicken thighs and GF penne (corn-rice pasta). I added a small can of green chilies and a few quartered plum tomatoes that needed to be used before they were over ripe. very pleased with how it turned out. Love the way the kitchen smells like an Italian trattoria while this is in the oven!
Oven temp missing? 350f ?
Hi, Joe! It’s Step #3 — 400F!
I have a question about Step 4: Do I really have to cook the tomatoes first? Why not just put them, the pepper, and the oregano right over the pasta?
Hi, Laura! Emma here, managing editor. Cooking the tomatoes concentrates the juices and gives the finished dish a richer flavor. This said you could probably skip it if you want to make the recipe a little more quickly. If you try it, let us know how it turns out!
Easy and delicious. Try browning the oregano briefly and then add the tomatoes.
Excellent dish! I added some onions and garlic and capers to the tomato sauce. I also used some fresh rosemary, parsley and juice of one lemon.
I have a Question regarding the chicken ….. Does it HAVE to be WITH the BONE and SKIN or can I use Boneless Skinless Chicken breasts
Hi, Thomas! Emma here, managing editor for Simply Recipes. I think boneless skinless chicken breasts would probably dry out too much when cooked this way, though you could try covering the whole pan with buttered parchment paper to protect the chicken breasts — butter one side of the parchment and tuck it down into the pan so that it’s pressed against the chicken breasts (this method). I’ve never tried this method with anything except chicken in the pan, but I think it might work! Let us know if you give it a go.
This looks amazing! Can you elaborate on variations of this (in terms of different sauces or roasting on other starches?)
Hello Shelly—You can also roast on very thinly sliced potatoes and short pasta shapes like penne. I’ve never made it with rice but worry that it would get too crusty on top. Happy cooking!
This looks and sounds absolutely heavenly. Could I use rice flour (asian style) angel hair noodles? I think they are a bit thinner and more brittle than normal angel hair. Any ideas? Thanks a million! This might just be our Valentine’s dinner after work on Wednesday!
Hello Jessie—So glad this appeals to you. I’ve never tried it with Asian rice noodles; they may be too delicate. I have made it with penne and short curly pasta. Perhaps the shorter pasta shapes might work for you. Happy Valentine’s dinner!