Venetian-Style Roast Chicken with Tagliatelle Recipe
This dish originated in the Jewish Italian ghetto and was traditionally served on Friday nights for Shabbat.
Ingredients
- 2 whole chickens, cut into 8ths
- 4 tbsp olive oil
- 2 tbsp minced fresh thyme
- 2 tbsp minced fresh rosemary
- 1 heaping tbsp kosher salt
- Pepper, to taste
- 1 lemon, halved
- 15 cloves of UNPEELED garlic
- 3 shallots, roughly chopped
- 2 cups cherry tomatoes
- 1 cup liquid: chicken stock, wine or water, or a
- mix
- ¼ cup sultana raisins
- ⅓ cup boiling water for the raisins
- 1 454-g bag of tagliatelle pasta
- ¼ cup toasted pine nuts
- ¼ cup finely chopped Italian parsley, leaves
- only
- Olive oil
- Flaked sea salt
- Freshly ground pepper
Instructions
- 1
Preheat oven to 375˚F.
- 2
Place the chicken pieces in a large roasting pan. Drizzle with olive oil, sprinkle the herbs, salt and pepper, and squeeze the lemon halves (holding back the seeds) over the chicken. Add the garlic cloves, chopped shallots and tomatoes to the pan. Using your hands, massage all the ingredients into the chicken (don’t break the tomatoes). Place the squeezed lemon halves into the roasting pan.
- 3
Bake for 60-75 minutes or until the skin of the chicken is dark and blistered.
- 4
Soak the sultana raisins in the boiled water while the chicken is cooking.
- 5
Nearing the end of the cooking time, cook the tagliatelle in a large pot of salted water until it is al dente but cooked through. Drain pasta, reserving some of the pasta water.
- 6
When the chicken is cooked, toss the cooked pasta in a serving dish (oval platter with a lip) with the sultana raisins and soaking water, ¼ cup reserved pasta water (or a little more if the pasta is sticky), pine nuts and parsley. Place the chicken pieces on the pasta and drizzle the chicken and pasta with all of the chicken pan drippings.
- 7
Drizzle everything with additional olive oil, and sprinkle with flaked salt and freshly ground pepper. Serves 8-10.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
You Might Also Like
More chicken & turkey recipes→
Chicken & Turkey
Zaatar Roasted Chicken with Onion and Garlic
This delicious recipe, inspired by Bon Appetit is easy and can be doubled to feed a crowd. It can be done well in advance or last minute.
July 17, 2022
Chicken & Turkey
Turkey and White Bean Smash Burgers
These burgers are unlike most turkey burgers. Because of the addition of white bean, they are so moist and delicious. You can serve them on a bun (not reflected in the nutritional analysis) or wrapped in a lettuce leaf with a slice of tomato!
June 29, 2022
Chicken & Turkey
Herbs De Provence Roasted Turkey Breast
Herb de Provence is a French aromatic herb mixture made up of thyme, rosemary, bay leaf, basil, savory, marjoram and can include lavender, fennel seeds and dries sage. It can be found in the spice section of most grocery stores.
June 25, 2022
Frequently Asked Questions
How do I make Venetian-Style Roast Chicken with Tagliatelle?
This Venetian-Style Roast Chicken with Tagliatelle recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 21 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this venetian-style roast chicken with tagliatelle ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.