Ingredients
1lemon
2chicken breast,(about 1¼ lbs) halves with skin and bones
¼tspsalt
2pinchesblack pepper,ground
⅓cupyogurt
½red onion,small, cut into thin wedges
1tbspolive oil
½cupchicken stock,or white wine
1cuppasta,small, such as Cavatelli, Orzo, or Ditalini
¼cupparsley,chopped
¼cupcilantro,chopped
½cuppitted green olives,halved or quartered
Preparation
Slice half of the lemon into rounds and use the other half to squeeze over the chicken.
Place the chicken in a shallow dish. Sprinkle both sides with salt and a few pinches of pepper.
Squeeze the juice from the lemon half over the chicken and spread it with the yogurt. Turn the chicken a few times in the yogurt, and let marinate at room temperature for 30 minutes or covered in the refrigerator for up to 12 hours.
Set an oven rack in the upper third of the oven and preheat the oven to 375 degrees F.
In the bottom of an ovenproof skillet or small roasting pan, scatter the onion wedges and lemon slices. Drizzle with the oil and sprinkle with a pinch of salt and pepper.
Place the chicken on top with the skin side up and bake for 35 to 40 minutes, or until the skin is golden and an instant read thermometer inserted into the thickest part of the chicken registers 165 degrees F.
In a large saucepan, bring 5 to 6 cups of salted water to a boil. Add the pasta and cook according to the package directions until tender. Drain in a sieve.
Remove the cooked chicken from the pan and stir in the stock. Stir in the pasta, parsley, cilantro, and olives. Spoon it onto 2 plates and set the chicken on top.
Serve and enjoy.
