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Recipe for roast chicken on angel hair with sauteed cherry tomatoes

Food styling by Sheryl Julian and Valerie Ryan; Lane Turner/Globe Staff

Serves 6

Cook the thin strands of pasta fully before transferring them to a baking dish. Then split a chicken (or buy it already split), set the halves on the pasta, and roast them together. The chicken juices baste the angel hair and the whole dish tastes exceptionally good.

Olive oil (for sprinkling)
Salt and pepper, to taste
1pound angel hair or capellini
4tablespoons olive oil
1pint cherry tomatoes, halved
1whole chicken (3½ pounds)
4tablespoons chopped fresh

1. Set the oven at 400 degrees. Oil a 9-by-13-inch baking dish.

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2. In a large pot of boiling salted water, cook the angel hair or capellini, stirring occasionally, for 2 to 3 minutes or until the pasta is tender but still has some bite. (If the pasta is in nests, pull them apart with tongs.) Drain into a colander but do not rinse. Return to the pan.

3. In a large skillet over medium-high heat, heat 2 tablespoons olive oil until hot. Add the cherry tomatoes, salt, and pepper. Cook, stirring constantly, for 5 minutes or until the tomatoes collapse. Stir the cherry tomatoes into the pasta and toss well. Transfer to the baking dish.

4. Remove the giblets from the chicken. Set it breast side down on a cutting board. With kitchen shears, remove the backbone. Open the chicken like a paperback so the breastbone pops up. Pull out the breastbone. Cut the chicken in half between the breasts. Set the chicken skin side up on the pasta. Rub with remaining 2 tablespoons olive oil and sprinkle with salt and pepper.

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5. Roast the chicken for 40 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 170 degrees. Let the chicken rest for 10 minutes.

6. Use the shears to carve the chicken into 2 wings with a little breast meat attached to them, 2 breast pieces, 2 thighs, and 2 legs. Cut the pasta into big squares (kitchen shears work well here) and serve with the chicken. Sprinkle with oregano.

Sheryl Julian

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