Ingredients
1lbangel hair pasta
6tbspolive oil,divided
1cantomatoes with their juices,diced
1tspsalt,divided
½tspblack pepper
¼tspred pepper,crushed
2tbspfresh oregano,chopped, divided
1½lbschicken legs,(thighs and drumsticks attached), on the bone
1½lbschicken breast halves,on the bone
1sprigfresh oregano,leaves removed, for garnish
Preparation
Bring a pot of salted water to a rapid boil over high heat and cook the angel hair for about 4 minutes until al dente. Drain the pasta.
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.
Drizzle 1 tablespoon of olive oil evenly over top of the pasta and set the dish aside.
Heat the oven to 400 degrees F.
Warm 2 tablespoons of the olive oil in a skillet over medium high heat. Add the tomatoes and their juices, some salt, 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.
Rub the chicken skin with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining salt and black pepper. Set the chicken on the nests, skin side up. Sprinkle with the remaining tablespoon of oregano.
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 degrees F. Remove from the oven and rest for 10 minutes.
Cut the legs in half to make 2 thighs and 2 drumsticks. 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.
