LUCKY'S CHICKEN ROASTED WITH VERMICELLI AND GARLIC
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, roasts, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 7
Steps:
- Add one teaspoon of the salt to the cup of water and set aside. In a small saucepan, heat the half-cup of olive oil over medium-low heat. Add the minced garlic to the warm oil and saute very gently until the garlic starts to brown. Watch carefully, because the minced garlic can quickly turn from "starting to brown" to burned - and the acrid taste and flavor of burned garlic is undesirable. As soon as the garlic starts to brown, add the salted water and cook over medium heat until almost all the water has evaporated. Remove from the heat and set aside to cool for about 30 minutes.
- Preheat the oven to 450 degrees.
- Bring a pot of water large enough to contain the egg vermicelli to a boil. Add 1 teaspoon of salt and the pasta. Cook for just 30 seconds. Drain immediately and refresh the pasta under cold running water. Drain well and combine the pasta with the garlic mixture.
- Divide the vermicelli into six equal mounds in a roasting pan just large enough to accommodate all the chicken halves. Brush the chicken halves with virgin olive oil and sprinkle with the remaining salt and freshly ground black pepper. Place a chicken half on top of each mound of vermicelli and roast for 30 to 35 minutes, until the chicken is golden and cooked through, and the edges of the vermicelli are browned and crispy. If vermicelli does not brown sufficiently on the edges, remove the excess chicken fat from the roasting pan and place the pan under a preheated broiler for one to three minutes to brown.
- With a slotted spatula, lift each chicken half with its vermicelli onto a heated serving dish. Serve immediately.
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Brandon Lalbachan
[email protected]This is one of my favorite recipes. It's so flavorful and easy to make.
Abir hassan
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Mu naZ
[email protected]This dish is so easy to make and it's always a hit with my guests.
Izat Khan
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Mabel Sornachalam
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Manjula Manjula
[email protected]I served this dish with a side of mashed potatoes and green beans. It was a perfect meal.
Demond Sin
[email protected]I added some vegetables to the dish, such as carrots and broccoli. It made it even more delicious and nutritious.
Paras Bohara
[email protected]I'm not a big fan of garlic, so I used less than the recipe called for. It was still very flavorful.
Waheed Sabir
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Alrehima Max
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Parvin Akter
[email protected]I love how easy this recipe is to follow. I was able to make it in under an hour, and it was so delicious.
zameer alam
[email protected]This was my first time making this dish and it turned out great! The chicken was crispy on the outside and juicy on the inside, and the vermicelli was cooked to perfection.
Mery Aunty
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The chicken is moist and flavorful, and the vermicelli is perfectly cooked.
Bernadette Cunnington
[email protected]This chicken dish was a hit with my family! The vermicelli and garlic added so much flavor and texture. I will definitely be making this again.