Ingredients
Scale
- 1.5 lb (680 g) bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 lemon, zest and juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 8 oz (225 g) spaghetti or fettuccine
- 1/2 cup grated Parmesan
- 1/2 cup heavy cream
- 1 cup baby spinach (optional)
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C).
- Season chicken with olive oil, lemon zest, garlic, oregano, thyme, salt, and pepper; place on a parchment-lined baking sheet.
- Roast 25–30 minutes, until skin is golden and chicken reaches 165°F (74°C).
- Cook pasta in salted boiling water until al dente; reserve 1/2 cup of the pasta water.
- In a skillet, simmer cream, Parmesan, and lemon juice until sauce thickens slightly; season with black pepper.
- Toss drained pasta with sauce and spinach; add reserved water to loosen if needed.
- Slice chicken and serve over pasta; garnish with parsley and lemon wedges.
Notes
- For gluten-free, use gluten-free pasta and check seasoning of stock if using for sauce.
- To speed up, cook chicken ahead and finish in the pan with the sauce.
- Optional: sautéed mushrooms or cherry tomatoes for extra color.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Method: Roasting, boiling, and finishing sauce
- Cuisine: American, Fairy-tale inspired
- Diet: Nut-free
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 120 mg
