Ingredients
2
tablespoons olive oil
2 ½
pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), deboned
Kosher salt and black pepper
1
large yellow onion (about 8 ounces/220 grams), cut into 1/2-inch/1-centimeter dice
3
tablespoons tomato paste
3
garlic cloves, finely chopped
2
tablespoons fresh thyme leaves
2
cups/480 milliliters boiling water
8
ounces/230 grams spaghetti, broken into thirds
⅓
lightly packed cup finely grated Parmesan (about 3/4 ounce/20 grams)
3
tablespoons/20 grams fresh bread crumbs
½
cup/10 grams finely chopped fresh parsley
1 ½
teaspoons freshly grated lemon zest
Preparation
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.