Go Back
–+ servings
chicken linguini
Print Recipe
No ratings yet

Oven Baked Chicken Linguini

Ultra juicy and tender roasted chicken is served over garlicky buttery spinach linguini topped with parmesan and orange wedges. This dinner is super easy but very impressive to serve for guests.
My grandma knew it was one of our favorite recipes so she would make it often and send it home with us in a gallon-sized ziplock bag. It’s one of my favorite memories and making it will infuse wonderful smells into your home.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 6 servings
Author: Mallory Austin

Ingredients

  • 8 bone-in chicken thighs about 2.5 lbs (bone-in breasts can be used instead) rinsed and patted dry
  • 1 stick butter salted
  • 1 yellow onion, thinly sliced
  • 8 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp each; salt and pepper
  • 1 - 10 oz. packages frozen chopped spinach use two bags if you want this more spinach-heavy. Thawed and squeezed of all excess liquid
  • 1 lb. linguini
  • 1 cup grated parmesan, freshly grated
  • 1 whole orange quartered (unpeeled)

Instructions

  • Preheat oven to 400 degrees.
  • In a roasting dish or deep 10x15 pan, add butter and place in the oven until butter is melted. Remove pan and stir in the garlic, salt and pepper, dried basil, red pepper flakes, and onions to the butter.
  • Place the chicken in the pan skin-side down rubbing it in the butter, then turn it over (skin side up). Rub the seasoned butter under and over the skin, being sure it’s evenly coated.
  • Bake uncovered for about 45 minutes, or until the internal temp reaches 165 degrees. A few times throughout the cooking process, I like to spoon the butter over the top of the chicken as it cooks.
  • About 10 minutes before chicken is finished, cook the linguini to al dente in salted water. Drain.
  • When chicken is finished cooking, remove chicken from the pan and keep warm on a foil tented plate. Add the spinach and noodles to the pan drippings, scraping up any brown bits. Add the parmesan cheese and taste and adjust salt and pepper if needed.
  • Mound a portion of pasta on each plate, flanking with 2 pieces of chicken and an orange wedge. Before eating, squeeze orange over the chicken and pasta. Alternately, serve it on a large platter topped with chicken pieces and quartered oranges.

Notes

For extra browning on top of the chicken skin, turn oven to broil for 2-3 minutes once it finishes cooking.