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🍝 Crispy Roast Chicken with Borlotti Beans and Pasta

689 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (1,2 kg, without giblets)
• 5 thyme sprigs
• salt
• pepper (from the mill)
• olive oil (extra virgin)
• 3 spring onions
• 400 g borlotti beans
• 4 dried tomatoes
• 2 large leaf white cabbage
• 300 g snow peas (or young pea pods)
• 150 g tortiglioni pasta (cooked)
• 150 ml chicken broth
• 100 ml white wine

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the thyme sprigs under running water.
3. 3. Pat the thyme sprigs completely dry with a kitchen towel.
4. 4. Rinse the chicken inside and out under running water.
5. 5. Carefully pat the chicken dry with a kitchen towel.
6. 6. Season the chicken generously with salt and pepper.
7. 7. Rub the spices well into the skin all over.
8. 8. Brush the chicken lightly with olive oil.
9. 9. Grease a roasting pan with a little fat.
10. 10. Place the chicken in the prepared roasting pan.
11. 11. Place the dry thyme sprigs on top of the meat.
12. 12. Place the roasting pan in the hot oven.
13. 13. Roast the chicken for 60 to 70 minutes until golden brown and crispy.
14. 14. Brush the chicken with a little olive oil repeatedly during roasting.
15. 15. Wash the snow peas under running water.
16. 16. Bring a pot of water to a boil and add salt.
17. 17. Add the snow peas to the boiling salted water.
18. 18. Cook the snow peas for 5 minutes (blanch them).
19. 19. Wash the spring onions under running water.
20. 20. Cut the spring onions into bite-sized pieces if necessary.
21. 21. Drain the borlotti beans well in a sieve.
22. 22. Cut the cabbage leaves into small pieces.
23. 23. Cut the dried tomatoes into quarters.
24. 24. Remove the roasting pan from the oven 30 minutes before the end of the cooking time.
25. 25. Place the snow peas around the chicken in the pan.
26. 26. Place the spring onions around the chicken in the pan.
27. 27. Place the cabbage leaves around the chicken in the pan.
28. 28. Place the dried tomatoes around the chicken in the pan.
29. 29. Pour the chicken stock into the roasting pan.
30. 30. Pour the white wine into the roasting pan.
31. 31. Drizzle everything with 1 to 2 tablespoons of olive oil.
32. 32. Place the drained borlotti beans in the pan.
33. 33. Place the pasta in the pan.
34. 34. Place the roasting pan back in the oven for the remaining time.

Nutrition per serving

• kcal: 689
• Protein: 80 g · Fett/Fat: 14 g · Carbs: 56 g