Broiled Chicken with Tomato Relish and Spaghetti Recipe

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Broiled Chicken with Tomato Relish and Spaghetti
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Ingredients
18
Count
Nutrition
1067
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Position a shelf at the lowest position in the oven and preheat to 450 degrees F.
  2. Cut the backbone out the chickens with kitchen scissors and reserve for another use or discard. In a shallow dish combine the thyme, 9 cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive oil. Add the chickens and coat thoroughly in the mixture, cover and marinate in the refrigerator for up to 1 hour.
  3. Remove the chicken from the marinade, discard marinade. Turn the birds breast-side up and fold the wing tips back and under. Season both sides with some salt and pepper and the paprika. Place the chickens bone-side up on a broiler pan and position the legs in the center. Roast in the oven until the chickens are 3/4 cooked (about 140 to 150), about 25 to 30 minutes.
  4. Put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. After the chickens have cooked for about 25 minutes, arrange the vegetables around them. Turn the oven to broil and broil until the vegetables are charred, about 10 to 15 minutes. An instant-read thermometer should reach 170 degrees F. Transfer the chicken and vegetables to a cutting board. Pour off all except about 2 tablespoons of chicken fat from the pan and set aside.
  5. Meanwhile, bring a large pot of cold water to a boil and salt it generously. Add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
  6. Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the both to a serving bowl.
  7. Squeeze the garlic cloves from their skins, and chop them up with the scallions, once chopped transfer to a bowl and add the charred grape tomatoes, stir to make a chunky relish.
  8. Once the chicken is cooked and resting, place the pan you broiled the chicken in on the cook top over medium heat. Add the red wine vinegar, Worcestershire sauce and the reserved pasta cooking water, bring up to a simmer scraping the bottom of the pan with a wooden spoon. Add the cooked spaghetti and chopped parsley, stir to coat and continue to cook for 1 minute. Transfer the spaghetti to a serving bowl.
  9. Carve the chicken, top with some of the chunky relish and serve with some of the spaghetti on the side. Garnish with grated Parmesan, if using.
  10. Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1067.16 Kcal (4468 kJ)
Calories from fat 334.52 Kcal
% Daily Value*
Total Fat 37.17g 57%
Cholesterol 753.61mg 251%
Sodium 427.6mg 18%
Potassium 1074.7mg 23%
Total Carbs 107.05g 36%
Sugars 9.17g 37%
Dietary Fiber 4.99g 20%
Protein 71.99g 144%
Vitamin C 65mg 108%
Vitamin A 8.5mg 285%
Iron 21.7mg 121%
Calcium 235.5mg 24%
Amount Per 100 g
Calories 180.57 Kcal (756 kJ)
Calories from fat 56.6 Kcal
% Daily Value*
Total Fat 6.29g 57%
Cholesterol 127.52mg 251%
Sodium 72.35mg 18%
Potassium 181.85mg 23%
Total Carbs 18.11g 36%
Sugars 1.55g 37%
Dietary Fiber 0.84g 20%
Protein 12.18g 144%
Vitamin C 11mg 108%
Vitamin A 1.4mg 285%
Iron 3.7mg 121%
Calcium 39.8mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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