Chicken with Arugula Pasta Salad

Roasted chicken leg quarters with a spicy, sweet, nutty arugula pasta salad is the dinner of my dreams right now.

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Inactive time: 40

Total Time: 1 25

Servings:

Calories: 588kcal

4 chicken leg quarters (about 3½ pounds total)
About 3½ teaspoons kosher salt (plus more)
1½ teaspoons black pepper (plus more)
4 ounces orecchiette (or short pasta of choice)
2 tablespoons extra virgin olive oil (divided)
12 ounces cherry tomatoes
4 cloves garlic (peeled and minced)
¼ cup hazelnuts (crushed)
¼ cup golden raisins
2 tablespoons lemon juice (from 1 medium lemon)
1 tablespoon Calabrian chili oil (plus more if desired; or use crushed red pepper to taste)
1 cup basil (loosely packed and torn; a few leaves reserved for garnish)
3 ounces arugula

Preheat the oven to 400ºF.
Pat the chicken dry and season with 1 teaspoon of kosher salt per pound of chicken. For 3½ pounds chicken, use 3½ teaspoons kosher salt. Adjust as needed depending on the weight of your chicken. Add 1½ teaspoons of black pepper and use your hands to ensure the leg quarters are evenly coated.
Arrange the chicken on a sheet pan in an even layer. Transfer to the preheated oven and roast for 40 to 50 minutes, or until the skin is crisp and the chicken reaches an internal temperature of 165°F when tested with an instant-read meat thermometer.

Meanwhile, bring a medium pot of salted water to a boil. Add the orecchiette and cook until boil until al dente, about 10 to 12 minutes. Drain and rinse the pasta briefly under cold water. Set aside.

Heat 1 tablespoon of extra virgin olive oil in a medium pot over medium heat. Add the tomatoes and season lightly with salt. Cook for 3 to 5 minutes until the skins begin to burst.
Add the minced garlic, crushed hazelnuts, and golden raisins. Sauté with the cherry tomatoes for 1 minute or until the garlic is fragrant. Add the lemon juice and Calabrian chili oil and toss to coat. Cook for 2 to 3 minutes; season lightly with salt and pepper.
Add the torn basil to the tomatoes and cook for 1 to 2 minutes until the basil wilts. Turn off the heat.

Add the arugula to a large bowl and add the cooked orecchiette. Drizzle with 1 tablespoon extra virgin olive oil and a pinch of salt and pepper.
Add the cooked tomatoes to the arugula and toss to combine. Taste and sprinkle with more salt and pepper if needed.

Arrange the cooked chicken on a large serving platter. Arrange the arugula pasta salad around the chicken. Finish with more fresh basil leaves on top and serve any extra salad at the table alongside the platter of chicken. Enjoy!

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