Mediterranean Chicken with Vegetable Noodles

Ingredients

• 600 g chicken parts (breast and drumsticks)
• juice of one lemon
• 1 fresh chili pepper
• 7 sage leaves
• 50 ml olive oil
• Salt
• Pepper (freshly ground)
• 400 g ribbon pasta
• 250 g Cherry Tomatoes
• 1 small zucchini
• 2 tbsp olive oil
• Salt
• Pepper
• 15 basil leaves

Instructions

1. 1.

   Wash the chili peppers and cut them lengthwise in half. Remove stems and white seeds, then finely chop. Wash sage leaves, pat dry, and finely slice.

2. 2.

   Combine lemon juice, chopped chili, sage, and olive oil in a bowl; stir well. Season heavily with pepper. Coat chicken parts with the herb-chili mixture and marinate covered in the refrigerator for about 1½ hours, turning once.

3. 3.

   Sprinkle salt around the marinated chicken and spread half of the remaining marinade over the baking tray.

4. 4.

   Bake at 200°C on the second rack from below for about 45 minutes until crispy, basting with marinade midway.

5. 5.

   Cook noodles in plenty of boiling salted water until al dente.

6. 6.

   Wash tomatoes, halve them; slice zucchini into half rings and sauté briefly in olive oil, seasoning with salt and pepper. Add drained noodles, mix, plate, place chicken on top, and sprinkle basil leaves.