Roast Chicken with Ginger Macaroni and Caramelized Tomatoes
Elevate your dinner table with this Roast Chicken with Ginger Macaroni and Caramelized Tomatoes, a harmonious blend of rich flavors and wholesome comfort. A perfectly seasoned roast chicken, infused with garlic, ginger, lemon, and thyme, becomes the centerpiece of this hearty meal, roasted to golden perfection. Complementing the juicy chicken is a creamy ginger-infused macaroni, tossed in garlic-ginger butter for a fragrant twist on a classic pasta side. The dish is then brightened with caramelized cherry tomatoes, sweetened with a touch of brown sugar and thyme, offering a tangy-sweet contrast that ties everything together. With just 20 minutes of prep time and easy-to-follow steps, this recipe is ideal for a satisfying family dinner or an impressive feast for guests. Garnish with fresh parsley for a vibrant finish, and serve up a dish that’s as comforting as it is gourmet.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 6 tablespoons olive oil
- 3 teaspoons salt
- 2 teaspoons black pepper
- 4 large (minced) garlic cloves
- 2 tablespoons (grated) fresh ginger
- 1 (quartered) lemon
- 2 teaspoons dried thyme
- 2 cups (uncooked) macaroni pasta
- 2 tablespoons unsalted butter
- 2 cups cherry tomatoes
- 1 tablespoon brown sugar
- 2 tablespoons (chopped for garnish) fresh parsley
Instructions
Preheat oven to 400°F (200°C).
Prepare the chicken by patting it dry with paper towels. Rub 3 tablespoons of olive oil all over the chicken, then season with 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of dried thyme. Stuff the cavity with 2 minced garlic cloves, half of the grated ginger, and the lemon quarters.
Place the chicken in a roasting pan and roast in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
While the chicken roasts, bring a pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the remaining minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the drained macaroni to the skillet and toss with the garlic-ginger butter mixture. Season with a pinch of salt and black pepper. Remove from heat and cover to keep warm.
In another skillet, heat 3 tablespoons of olive oil over medium heat. Add the cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they begin to soften. Sprinkle in the brown sugar and 1 teaspoon of dried thyme, stirring to coat. Continue cooking for 3-4 minutes until the tomatoes are caramelized and slightly sticky.
Remove the roast chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken alongside the ginger macaroni and caramelized tomatoes. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 7244 mg | 315% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.1 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1841 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
