Oven-Roasted Lemon Herb Chicken with Mushroom Spinach Pasta

Ingredients

For the Chicken:
- 2 pounds chicken thighs
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 cup chicken stock
- 1 onion, thinly sliced
- 2 cloves garlic, minced

For the Mushroom Spinach Pasta:
- 8 ounces rice noodles
- 2 tablespoons olive oil
- 1 cup white wine
- 1 cup chicken stock
- 1 cup grated Parmesan cheese
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1 teaspoon black pepper
- Salt to taste

Instructions

Prepare the Chicken:
1. Preheat the oven to 400°F (200°C).
2. In a large roasting pan, place the chicken thighs. Drizzle with olive oil and season with black pepper.
3. Arrange lemon slices, onion, and garlic around the chicken, then pour in the chicken stock.
4. Roast in the preheated oven for 40 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).

Cook the Pasta:
5. While the chicken roasts, prepare the rice noodles according to package instructions; drain and set aside.
6. In a large skillet over medium heat, add olive oil. Sauté mushrooms until tender, about 5 minutes.
7. Add spinach to the skillet, cooking until wilted, approximately 2 minutes.
8. Pour in the white wine and chicken stock, simmer until slightly reduced, about 4 minutes.
9. Toss in the cooked rice noodles and stir in Parmesan cheese. Season with black pepper and salt to taste.

Combine and Serve:
10. Once the chicken is done, let it rest for 5 minutes. Serve alongside the mushroom spinach pasta. Drizzle the lemon herb sauce from the roasting pan over the chicken for added flavor.

Total Time

PT1H10M
1 hour 10 minutes

Type of Dish

Dinner

Keywords

Oven roasted chicken, mushroom pasta, spinach pasta, lemon chicken, chicken dinner, white wine sauce, rice noodles, Parmesan cheese, easy dinner recipe, garlic chicken

Recipe Yield

Feeds 4 adults

Calories

Total: Approximately 1400 calories

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