• 1 lemon
• 2 chicken breast halves with skin and bones (about 1 1/4 pounds)
• 1/4 teaspoon kosher salt
• 2 pinches ground black pepper
• 1/2 small red onion, cut into thin wedges
• 1 tablespoon olive oil
• 1/2 cup chicken stock or white wine
• 1 cup small pasta of your choice
• 1/4 cup chopped chopped parsley
• 1/4 cup chopped cilantro

Preparation

Preheat oven to 375 degrees

Take the onion and lemon and cut into wedges. In an oven-safe pan or roasting pan, scatter the onion wedges and lemon slices. Drizzle with the oil and sprinkle with a pinch of salt and pepper to your taste. Take chicken breast and place in pan and place the onion and lemon slices in the pan as well. Place in oven just over halfway up to the top. Bake for 35-45 minutes until brown and temperature reaches an internal temp of 165. Take out of the oven.

While the chicken is baking take your pasta of choice and place in about half a pot of water, (roughly 5-6 cups of water). In about 10-12 minutes the pasta should be done (following the directions on the box of pasta). Drain in a sieve.

Take the chicken out of the pot or pan and place the wine or stock in the pan with the parsley and, cilantro. Place the pasta in the pot and mix well. Spoon onto 2 plates and place a piece of chicken on top. Serve and enjoy.

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