Serious noms. Seriously easy.
If you aren't aware, there's a trick to roasting chicken. Some will argue that cooking a bird breast-side down makes the meat more moist, and some argue otherwise. What's rarely mentioned, however, is that you can cook it breast-side down until it's nearly done, then flip it breast-side up. That way, many of the juices that have drained downward into the breast meat and the pan are able to run back into the rest of the bird. I'm a huge fan of probe thermometers when I cook large pieces of meat, so I usually cook it breast-down until 145 degrees, turn it, and then cook it breast-up until 165 (I sometimes wait an extra few degrees in the case of turkeys). Most days I prefer to brine my meat, but since I got a late start tonight, it just got some salt and pepper, then into the oven it went. Simple, right?
Just pre-flip. It's got a lovely golden color.
The pasta is also very easy - just chop up a few cloves of garlic and half an onion, put some sun-dried tomato bits into a little water to slightly re-hydrate, and even include some bacon in little pieces if you like. Just after the linguine went into the water, I started to cook down the onion and garlic with a little olive oil. Then I added a couple of ladles of pasta water before stirring in the tomatoes and bacon bits.
Just after dumping in the tomatoes, but before stirring them in. Having them slightly rehydrated spreads the flavor around and gives the that pretty reddish tint.
The veggies sat on mid-low heat until the pasta was fully cooked and drained, then it was all stirred in. Add a bit of salt and pepper, and sprinkle some feta or goat cheese on top, and you have a fantastic meal.
After dinner, I made a lot of ganache for five different types of truffles, but that'll be another post once they're complete. All the ganache is setting up in the fridge, so I can roll them up and package them when I get home tomorrow.
Total prep/cook time: 60 minutes
Family happiness rating: 8/10