Chive and Chicken Orecchiette in a Rosemary Lemon Sauce

Instructions

1. 1. Preheat the oven to 400°F. Rub the chicken thighs with the 2 teaspoons of olive oil and season with salt and pepper. Place on a lipped baking sheet, skin side up, and roast until the skin is golden, juices run clear, and a thermometer inserted into the center reads 165°F, about 30 to 40 minutes. Remove and cool until cool enough to handle.
2. 2. Save the juices that have collected on the bottom of the baking sheet and set aside. Discard the chicken skin, remove the meat from the bones, and chop into roughly 1-inch cubes. Discard bones and set meat aside.
3. 3. Bring a large pot of water to a boil, then season generously with salt.
4. 4. While water is coming to a boil, prepare the sauce. Heat the 2 tablespoons of olive oil in a large Dutch oven over medium-low heat. Add the garlic and sauté until softened and very lightly golden around the edges, about 5 minutes, stirring every minute.
5. 5. Add the orecchiette to the pot of boiling water and cook al dente according to package directions. When you strain the pasta, make sure to reserve ¾ cup of the pasta cooking water.
6. 6. While the orecchiette is cooking, add the reserved chicken pan juices and lemon juice to the pot of garlic and whisk to combine.
7. 7. Add the rosemary and lemon zest and crumble the chèvre over the sauce, stirring until the chèvre is melted. The sauce will look separated but will come together.
8. 8. Take ¾ cup of water from the boiling pasta pot using a heat-proof container. Slowly add it to the pot of sauce in a thin steady drizzle, whisking constantly, until the sauce becomes creamy.
9. 9. Add the strained orecchiette, chopped chicken, peas, chives, and black pepper to the pot of sauce and toss gently to combine and coat the pasta. Remove from heat, salt to taste if desired, and serve immediately.