At my grocery store, I can buy nests of fresh angel hair pasta, which I love for this dish. If you find something similar at your grocery store, give it a try! The cooking times will be the same.
Another name for angel hair pasta is capellini; either is fine in this recipe.
Look for chicken legs (thigh and drumstick attached) at the meat counter at your grocery store. If you can't find them, then buy two bone-in, skin-on thighs and two drumsticks, or buy a whole chicken and spatchcock it before roasting.
- 1 pound angel hair pasta
- 6 tablespoons olive oil, divided
- 1 (15-ounce) can diced tomatoes with their juices
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 2 tablespoons chopped fresh oregano, divided
- 2 whole chicken legs (thighs and drumsticks attached), on the bone (1 1/2 pounds total)
- 2 large chicken breast halves, on the bone (1 1/2 pounds total)
- 1 sprig fresh oregano, leaves removed, for garnish
1 Cook the angel hair: Bring a pot of salted water to a rapid boil over high heat and cook the angel hair until al dente, about 4 minutes. Drain the pasta.
2 Transfer the pasta to the baking dish: Use 1 tablespoon of olive oil to coat the bottom and sides of a 9-by-13-inch baking dish. Using tongs, transfer the pasta to the baking dish.
If you like, twirl the pasta into several small "nests" within the dish. Drizzle 1 tablespoon of olive oil evenly over top of the pasta and set the dish aside.
3 Heat the oven to 400°F.
4 Cook the tomatoes: Warm 2 tablespoons of the olive oil in a skillet over medium high heat. Add the tomatoes and their juices, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and 1 tablespoon of the oregano.
Cook, stirring occasionally, for 3 minutes. Spoon the tomato mixture evenly over the nests; they will not be covered completely.
5 Add the chicken: Rub the chicken skin with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Set the chicken on the nests, skin side up. Sprinkle with the remaining tablespoon of oregano.
6 Roast the chicken: Transfer the dish to the oven and roast the chicken for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part of a breasts and thighs registers 165°F. Remove from the oven and rest for 10 minutes.
7 Cut and serve the chicken: Cut the legs in half to make 2 thighs and 2 drumsticks (you can do this right in the dish). Cut the breasts in half horizontally. Break up the angel hair with a metal spoon or knife. Serve the chicken pieces with some of the pasta from underneath.