With Mediterranean flavors like rosemary, lemon, and balsamic vinegar, this roasted chicken dish is paired with a pasta primavera of fresh veggies, exactly as we’d be eating on the coast of Capri – only we’re here and having our friends over for dinner, which may be just as nice and relaxing. Or maybe not. Either way, it’s good. So make it.
Rosemary Balsamic Roasted Chicken with Summertime Pasta Primavera
Prep Time
Cook Time
Total
Servings
Ingredients
- 1 ½ lb. chicken thighs, bone in and skin on
- 2 Tbsp. olive oil
- Marinade:
- ¼ cup balsamic vinegar
- 1 large lemon, juiced
- 1 tsp. dijon mustard
- 1 tsp. agave syrup
- 2 Tbsp. finely chopped rosemary
- 1 tsp. salt
- Pasta Primavera:
- 1 medium yellow onion, diced into ½-inch pieces
- ½ lb. fresh asparagus, ends cut off and then cut into 2-inch pieces
- 1 cup cherry tomatoes, cut in half
- 1 Tbsp. finely chopped rosemary
- ¼ cup parmesan cheese
- ½ lemon, juiced
- salt and pepper to taste
- 1 Tbsp. olive oil
- penne pasta, made according to package instructions
Let's go
- Wash and cut the excess skin and fat off the chicken thighs. Reserve in a dish to marinate.
- In a small bowl, combine all of the marinade ingredients, mix together thoroughly and then add to the chicken, rubbing the marinade on all sides. Put the chicken skin side UP and refrigerate for 1-2 hours.
- Prepare all the pasta ingredients. Once the chicken is ready to be cooked, preheat oven to 350º F.
- In a large, ovenproof skillet, heat the 2 tablespoons of olive oil over medium-high heat. Once it’s very hot, add the chicken in, skin side DOWN, allowing the skin to brown. This can take up to 3 minutes, so be patient.
- Once the skin has nicely browned, flipped over and cook for 1 minute. Add in the marinade and put into the oven.
- Roast in the oven for 15 minutes or until the chicken is cooked through to 165º F.
- While the chicken is roasting, make pasta. Then, heat a skillet with 1 tablespoon of olive oil. Add in the onions and sauté until translucent. Add in the fresh rosemary, stir, and then add in the asparagus. Cook asparagus for 10 minutes. With 5 minutes left, add in the tomatoes, cook on low-medium heat. Once tomatoes have begun to become soft, turn off heat, add in the cheese and top with lemon juice. mix with pasta.
- Meanwhile, once chicken is done, take out of the oven, take out of the pan and reserve, covered with aluminum foil. Return the pot to the oven and allow the sauce to cook down on low-medium heat. Once the sauce has cooked down, serve chicken over the pasta with some of the balsamic glaze sauce on top.