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Oven Chicken and Linguini
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Spicy onion butter sauce coats baked chicken and linguine for a cozy weeknight dinner.
Ingredients:
  • 0.5 cup butter
  • 1 onion, chopped
  • 2 tablespoons dried basil
  • 1 tablespoon red pepper flakes
  • 3 pounds chicken thighs
  • 1 pound linguine pasta
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmesan cheese
Instructions:
  • Preheat oven to 350°F (175°C).
  • Add the butter to a 9x13-inch baking dish and let it melt in the preheating oven for approximately 5 minutes.
  • Combine onion, fresh basil, a touch of red pepper flakes, salt, and black pepper with melted butter. Add chicken, ensuring it's evenly coated with the flavorful onion mixture, with the skin side facing up.
  • Roast the chicken in the oven until the juices run clear and the internal temperature reaches 165°F, about 1 hour. Remove chicken from the baking dish.
  • Bring a pot of salted water to a rolling boil. Cook linguine until al dente, about 11 minutes; drain.
  • Combine the spinach with the onion-butter sauce until well incorporated, then mix in the linguine and Parmesan cheese, ensuring everything is well coated. Serve the chicken on top of the pasta.

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