Roasted Mediterranean Chicken With Lemon Parmesan Pasta
Roasted Mediterranean Chicken With Lemon Parmesan Pasta

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roasted mediterranean chicken with lemon parmesan pasta. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Roasted Mediterranean Chicken With Lemon Parmesan Pasta is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Roasted Mediterranean Chicken With Lemon Parmesan Pasta is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted mediterranean chicken with lemon parmesan pasta using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Mediterranean Chicken With Lemon Parmesan Pasta:
  1. Prepare 4 Boneless skinless chicken breasts
  2. Get 2 clove Minced Garlic
  3. Get 1/4 Red Onion, chopped
  4. Get 2 tsp Dried rosemary
  5. Prepare 1 tsp Oregano
  6. Take 1 tsp Thyme
  7. Get 1/2 cup EVOO
  8. Take 2 cup Lemons, juiced
  9. Prepare 1 lb Pasta
  10. Prepare 1 1/2 cup Shredded Parmesan cheese
  11. Make ready 1 tsp Garlic powder
  12. Make ready 2 1/2 tsp EVOO
  13. Take 5 Leaves of fresh basil
  14. Get 1 Parsley to garnish
  15. Prepare 1 Black pepper
Instructions to make Roasted Mediterranean Chicken With Lemon Parmesan Pasta:
  1. Place chicken in a flat dish with a lid or in a large plastic bag. Mix garlic cloves, 3/4 chopped onions, rosemary, oregano, thyme, and 1/4 cup lemon juice together is a small bowl. Pour marinade over chicken. Cover and let marinade for 4-12 hours. The longer, the better.
  2. Preheat oven to 450°F and place rack in the center of the oven. Transfer chicken and marinade to a shallow roasting pan pretty-side down. Cook for 15 minutes. Then, flip chicken over and cook for about 15-25 minutes more or until meat is completely cooked. Remove from oven and let chicken sit in juices 5 minutes before serving.
  3. Meanwhile, cook pasta according to the directions on the package. Grate lemon and place zest in a small bowl. Cut the lemon in half and squeeze the juice into the bowl and add Parmesan cheese, garlic powder, black pepper, and olive oil. This will create a pesto of sorts.
  4. Remove pasta from heat and set aside a bit of pasta water for thinning. Drain your noodles. Place pasta back in pot. Add a few tablespoons pasta water and your pesto mixture. Stir until pasta is coated. You can add more water if you need to. Toss in your basil.
  5. To serve, create a pile of lemony pasta and set your chicken breast on top. Garnish with parsley.

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