Ginger Roast Chicken with Pasta Pan Sauce - from Splendid Table website 2013
1 1/2 - 2 hours for a 4 lb bird plus 2- 48 hours for seasoning to marinate
We decided this was good comfort food, and the flavors of ginger, lemon & parsley (or basil) are very bright and cheerful for winter, broccoli adds some good color. Original recipe called for elbow macaroni. If you decide to branch out, choose a short shape with enough squiggle, such as cavatappi, to hold the sauce.
Plan ahead: For the best flavor, season the chicken 8 to 24 hours ahead of roasting.
Ingredients
- 2 tablespoons peeled and grated fresh ginger, divided
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 3 1/2- to 4-pound chicken, preferably with giblets
- Juice of 1 lemon (we like Meyers)
- 3/4 cup dry vermouth or dry white wine
- 12 ounces pasta
- 3-4 garlic cloves, chopped
- One 14 1/2-ounce can diced tomatoes, with juices, or 1 scant pound fresh tomatoes, peeled, seeded, and chopped
- Nice amount of broccoli (or zuke or summer squash)
- 1/4 cup chopped flat-leaf parsley (or basil)
Instructions
Season the chicken. In a small bowl, combine 1 1/2 tablespoon of the ginger, 2 teaspoons of the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
Pat the chicken dry inside and out with paper towels. (If the chicken has a LOT of extra fat, trim some. Use the giblets in your roasting pan but not the liver). Gently loosen the skin over the breast and thighs of the chicken and rub about 1 Tbspn of the ginger mixture under the skin. Rub 1-2 tsp inside the cavity. Squeeze the lemon juice over the chicken (and I like to put the squoze-out lemon inside the cavity). Salt the chicken and let it dry some. Smear the surface all over with about 1 teaspoon olive oil. Season with more salt and pepper. Tuck the wing tips back so they are secure under the neck bone. If you are gingering the bird ahead of time, refrigerate it for at least 8 hours and up to 48 hours. If you are not seasoning in advance, let the bird stand at room temp to allow some of the rub’s flavoring to penetrate; it can safely stay at room temperature for up to 2 hours.
Oven: Position a rack in the center of the oven and heat to 400 degrees .
Roast the chicken in a medium, low-sided roasting pan or baking dish (about 8 by 12 inches) breast side up on a rack. (If you have giblets, put them in the bottom of pan) . Put bird in the oven, with the legs facing the rear wall. After 25 minutes, pour the wine over the chicken. If at any time the liquid in the pan appears to dry up, add 1/4 cup water (or more wine) to the pan. Continue roasting, basting the chicken a coupla times with pan drippings ,until the juices run clear and an instant-read thermometer inserted in the thickest part of the thigh registers 170 degrees, another 35 to 55 minutes.
Lift the chicken out of the pan, pour the juices from the cavity into the roasting pan. Transfer the chicken to a carving board (preferably one with a trough) and let it rest. Discard the giblets, but reserve all the juices in the pan- you're going to need for sauce!
Start the pasta about 5 minutes before the chicken is done, cook until al dente. At the last couple minutes, add chopped broccoli to the water or in a steamer above pasta.
Meanwhile, make the sauce. I like to use a wok for this because you can dump the pasta in at end. Heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic, the remaining ginger, and a pinch of salt. Cook, stirring, until fragrant and just golden, about 1 minute. Add the tomatoes (save the juices) and increase the heat to high. Cook, stirring often, until the tomatoes begin to brown in spots, about 5 minutes. Reduce heat and add the tomato juice from can, and the juices from the chicken and cook a little more. (don’t skim the fat from the roasting pan juices; you want it to enrich the pasta)
Carve the chicken, and keep warm. (Can leave in large pieces or cut up if you need to serve more people).
Drain the pasta and broccoli. Add the basil or parsley to the sauce and stir, then add the pasta and broc to wok. Toss well to coat with the sauce. Serve alongside the roasted chicken pieces or mix up chicken slices and pasta.
Reprinted from All About Roasting: A New Approach to the Classic Art by Molly Stevens. Copyright © 2011 by Molly Stevens.
