Roast Cut-Up Chicken with Onions & Celery with Tagliatelle (serves 4)

 I love the onion-y and buttery-ness of this chicken dish. It is one of the most comforting and satisfying meals around. There are no end of variations when it comes to popping chicken into the oven, of which I am becoming an expert!

Roast Cut-Up Chicken with Onions, Celery & Tagliatelle

If you keep chicken in your freezer, onions in a basket, and celery in your crisper at all times, there is no excuse when it comes to pulling something like this together.

This same dish would work just as well with only onions, or carrots, parsnips, cubed potatoes, celery alone, garlic with parsley… you see where I’m going with this?

Get Cooking!


You will need: 2 tbs extra-virgin olive oil, 1 whole cut-up chicken, 2 medium sweet onions, quartered, 3 celery ribs, cut into 2″ pieces and each piece cut into thick match sticks, 1 cup fresh flat-leaf parsley, roughly chopped, 1 good quality bouillon cube, crumbled, 4 cups water, 1 tbs unsalted butter, room temperature, 1 tbs all-purpose flour, sea-salt and freshly cracked black pepper to season, 12 oz tagliatelle egg noodles

Preheat oven 400*

1 – Prep ingredients as instructed above. scatter the onions, celery, parsley, and bouillon cube into bottom of heavy saute or roasting pan.

Scatter onions and celery into bottom of pan

2 – Season chicken with sea-salt and black pepper and lay on top of veggies in an even layer. Drizzle meat with oil and add the water to pan. place in oven for 35 minutes.

Place chicken on top

3 – Take out of oven and baste with pan juices. Reduce heat to 375* and continue to cook for another 20 minutes.

Roast Chicken

*time tagliatelle to be ready when pan sauce is cooked*

4 – Remove chicken to a plate and tent with foil. Put pan with juices onto low heat. Mix the flour and butter in a bowl until it becomes a paste. Using a whisk, swirl into the pan sauce. Continue to stir and cook for 3 minutes. The sauce will thicken, and become buttery and delicious.

Lovely pan sauce

Serve with tagliatelle and a tablespoon or two of chopped parsley.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s