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Enjoy this recipe from Best-Ever Casseroles.
Submitted by: Kat Sadi from San Luis Obispo, CA
16-oz. pkg. spaghetti, uncooked
2 T. dried oregano
2 T. dried basil
2 t. salt
1 t. pepper
1/4 c. olive oil
5 cloves garlic, pressed
3 to 4-lb. roasting chicken
2 lemons, divided
Boil spaghetti for 4 to 5 minutes, until bendable but not tender; set aside. Combine oregano, basil, salt, pepper, olive oil and garlic; rub over chicken. Pierce one lemon with a fork; place inside chicken cavity and place chicken in a roaster pan. Squeeze juice of remaining lemon; sprinkle over chicken. Add water to cover bottom of roaster. Bake at 350 degrees for 1-1/2 to 2 hours, basting and adding more water as needed, until juices run clear when pierced. Add spaghetti to roaster; return to oven for an additional 4 to 5 minutes, until pasta is tender. Slice chicken; serve with juices over pasta. Makes 6 to 8 servings. | |
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Boil spaghetti for 4 to 5 minutes, until bendable but not tender; set aside. Combine oregano, basil, salt, pepper, olive oil and garlic; rub over chicken. Pierce one lemon with a fork; place inside chicken cavity and place chicken in a roaster pan. Squeeze juice of remaining lemon; sprinkle over chicken. Add water to cover bottom of roaster. Bake at 350 degrees for 1-1/2 to 2 hours, basting and adding more water as needed, until juices run clear when pierced. Add spaghetti to roaster; return to oven for an additional 4 to 5 minutes, until pasta is tender. Slice chicken; serve with juices over pasta. Makes 6 to 8 servings. |
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