Oven Chicken and Linguini

Ingredients and Weight:

• 8 boneless, skinless chicken thighs (1.5 lbs)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, chopped (1 cup)
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes (undrained)
• 1 cup chicken broth
• 1 pound linguini pasta
• 1/2 cup freshly grated Parmesan cheese

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Season chicken thighs with oregano, thyme, salt, and pepper.
3. In a large skillet, heat olive oil over medium heat. Add chicken thighs and cook until golden brown on both sides.
4. Remove chicken from the skillet and set aside.
5. Add onion and garlic to the skillet and cook until softened.
6. Stir in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Transfer chicken thighs and sauce to a 9x13 inch baking dish.
8. Bake for 20 minutes, or until chicken is cooked through.
9. While chicken is baking, cook linguini pasta according to package directions.
10. Drain pasta and toss with grated Parmesan cheese.
11. Serve chicken and sauce over linguini pasta.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 450
• Fat: 15g
• Protein: 35g
• Carbohydrates: 50g

Dish Characteristics:

• Tender and flavorful chicken thighs
• Rich and savory tomato sauce
• Perfectly cooked and al dente linguini
• Versatile dish suitable for a variety of occasions
• Easily customizable with different herbs and vegetables

User Comments:

• "This dish was absolutely delicious! The chicken was cooked to perfection, and the sauce was amazing. I loved the combination of flavors."
• "I made this for my family, and they all raved about it. It's definitely going to become a regular in my recipe box."
• "I love how easy this dish is to make. It's perfect for a weeknight dinner."

Special Precautions and Tips:

• If you don't have boneless, skinless chicken thighs, you can use bone-in, skin-on thighs. Just be sure to remove the skin and bones before serving.
• To make a vegetarian version of this dish, substitute tofu or chickpeas for the chicken.
• For a spicier dish, add a pinch of red pepper flakes to the sauce.