This dish will blow you away. It is absolutely amazing and delicious!
The coating for the chicken is simple and easy to do. The paprika gives the coating a little color and a great amount of seasoning.
I placed the butter on my jelly roll pan and placed it in the oven while the oven was heating up. By the time my chicken was coated and the oven had reached temperature, the butter was melted.
Cooking the chicken skin side down ensures that the chicken is cooked through, but the skin isn’t overly crisped.
Once you turn the chicken, the 15 minutes is the perfect amount of time to crisp the skin just enough.
The pasta has a simple coating. Really just the butter, garlic and parsley. Mixing in the pan drippings gives it a bit of the chicken flavor. As well as a touch of the paprika.
My family loved this dish. It was an amazing way to have pasta without a heavy tomato sauce. Absolutely a must try!
SICILIAN CHICKEN AND ZITI
3/4 Cup Flour
1 Tablespoon Paprika
3/4 Teaspoon pepper
2 1/2 Teaspoons Salt
2 Fryer Chickens, Cut Up, 2 Pounds Each
1/2 Cup Butter
1 Pound Ziti Noodles
1/4 Cup Butter
1 Clove Garlic, Minced
1/2 Cup Snipped Parsley
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
Heat oven to 425 degrees. Combine flour, paprika, 3/4 teaspoon pepper, 2 1/2 teaspoons salt and use it to coat the chicken pieces on all sides. Melt butter in a jelly roll pan. Place coated chicken, skin side down, in pan. Bake 30 minutes. Turn and bake 15 minutes more. Cook ziti until al dente. Drain. Melt 1/4 cup butter in a skillet. Sauté garlic until golden. Add parsley and remaining salt and pepper. Turn off heat. Add 1/4 cup drippings from jelly roll pan to parsley mixture. Toss with ziti. Arrange ziti on a platter with chicken.
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