Crispy Baked Chicken Spaghetti in a Rich Tomato Sauce. Juicy oven baked Chicken Thighs with pasta cooked in the meats juices and baked until caramelised. All you need to do is the preo and then let the oven do all the hard work.
This recipe is a version of Ottolenghi’s One-Pan Crispy Spaghetti and Chicken from his new cookbook Test Kitchen.
It’s simple, fast and really tasty! Another favourite Oven Baked Chicken recipe like these; One Tray Hoisin Peanut Chicken and Rice, Sweet and Sour Chicken Baked Tenders and One Tray Honey Lime Chicken.
Crispy Baked Chicken Spaghetti
The pasta absorbs the chicken juices as it cooks, adding loads of flavour. It’s like cooking pasta in a homemade chicken bone broth.
STEP 1
Pre heat oven 200°C. Season the chicken then brown off, skin side down, in the pan on high heat.
STEP 2
Set the chicken aside and cook the onion until it just starts to brown.
STEP 3
Add in the garlic and tomato paste.
STEP 4
Return the chicken to the pan skin side up, along with the garlic, tomato relish and paste. Add 150ml water and cook for 10 minutes, until most of the liquid has reduced, stirring frequently, then bake with lid for 30 minutes.
Crispy Baked Chicken Spaghetti recipe
This is such a great recipe because:
- it’s a one pan dinner – the pasta and rice are cooked together at the same time.
- the oven does the work – once you have browned off the chicken and onion, you can put it all in the oven, walk away and let the oven do the hard work.
- quick to prepare – any chopping and prepping can be done in less than 10 minutes
- minimal ingredients – just a few simple ingredients, but still full of flavour. Perfect for busy midweek meals.
- really, really delicious – the flavours from the chicken juices, garlic, onion and thyme all marry together with the tomato sauce and lemon zest to produce a mouth-watering meal.
Crispy Oven Baked Chicken Thighs Ingredients
- Skin on, bone in chicken thighs – these are best in this recipe as it allows for crispy skin and meat cooked on the bone gives more flavour and juicier meat. These will also cook in the same time as the pasta, so that everything is ready at the same time. If you can get organic, even better!
- Olive oil – you can use any cooking oil here, I also often use coconut oil
- Dried spaghetti – I think any pasta will work here, I used fresh linguine from the fridge section at my local markets.
- Tomato paste – tomato paste is used as it is a condensed flavour and wont be too diluted once the water is added. You could try homemade tomato sauce but use more and less water, or even replace the water with added bone broth.
- Fresh thyme – this just adds to the flavour, you could leave out if you don’t have any or use oregano instead.
- Lemon zest – you could leave this out, it just adds to the flavour and adds an extra level of nutrients which I like.
What to serve with Baked Chicken Spaghetti
This is great on its own, or you could add a side of tomato salad, simple green salad or a loaf of crusty bread. Such a simple dinner!
Leftovers
Refrigerate leftovers in an airtight container or freeze for lunches, just reheat in the oven until really hot all the way through.
HERE ARE SOME MORE EASY OVEN BAKED DINNERS TO TRY….
Crumbed Chicken recipe. Oven Baked & Gluten Free. Crunchy Chicken Schnitzel with a gluten free crumb. Possibly the easiest way to crumb chicken!
Easy Oven Baked Frittata with cherry tomatoes, spinach and Greek yoghurt.
Cheesy Oven Baked Meatballs made gluten free and baked in one dish in the oven, super easy!
Chicken Tacos baked in the oven & made with leftover roast chicken.
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai.
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Crispy Oven Baked Chicken and Spaghetti
- Total Time: 55 minutes
Description
Crispy Oven Baked Chicken Thighs with Spaghetti, cooked in the same pan in the oven in a Rich Tomato Sauce.
Ingredients
- 6 chicken thighs, skin on and bone in
- 2 tablespoons olive oil
- 1 brown onion, diced
- 4 garlic cloves, crushed
- 2 tablespoons fresh thyme
- 3 tablespoons tomato paste
- 250g dried spaghetti
- 1 teaspoon grated lemon zest
- fresh thyme to garnish
Instructions
Pre heat oven to 200C fan forced.
Season the chicken thighs with salt and pepper. Heat the oil in a large frypan that has a lid, over high heat and add the chicken in batches skin side down. Leave for 7 minutes, without turning over, to brown well.
Set aside the chicken, turn heat down to medium-high, add the onion and cook for 5 minutes until it just starts to brown. Return the chicken to the pan skin side up, along with the garlic and tomato paste. Add 150ml water and cook for 10 minutes, until most of the liquid has reduced, stirring frequently.
Add the spaghetti to the pan under the chicken pieces, top up with 450ml water, place on lid and bake in the oven for 30 minutes. Make sure all the spaghetti is submerged in the liquid.
After 30 minutes in the oven, remove the lid, turn oven onto high grill and brown the top of the chicken for 3-4 minutes.
Remove from the oven and rest for 5 minutes before serving topped with lemon zest and thyme.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
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