Peas with Roasted Garlic Chicken and Whole Wheat Pasta

This was my first meal of 2011 and I thoroughly enjoyed it, even though it took me 10 days to post about it. Sorry! I was busy with last hurrah's in NYC before settling down in Virginia. I also wanted to make it again to be sure I really liked it. I was afraid I might have transferred the excitement over having the clarity of mind to put a meal together the morning of the first to excitement over this meal. I've had some brutal New Years Day hangovers in the past... *shudder*

Anyway, this dish kept things simple and was filling and flavorful. It also helped use up the remaining frozen items in Fort Greene, so no food was left behind when I moved. The peas and herbs give it brightness while the roasted garlic, the chicken and its broth are rich, rich, rich without being overly indulgent.

Unfortunately I followed it up with an obscene number of Pretzel M&Ms so getting back on track with better eating had to wait until the following day. But that's the joy of each day being a new one right? The opportunity to make different choices and have different experiences. Happy (Belated) New Year!

Peas with Roasted Garlic Chicken and Whole Wheat Pasta
Yields approximately 6 servings

5 Chicken Drumsticks, skin on
6-8 Garlic Cloves, peeled and halved
1 Small Onion, diced
Salt and Pepper

4-5 cups Frozen Peas (approximately 1.5 one pound bags)
2 cups Whole Wheat Pasta (I used leftover macaroni the first time and fusilli the second)
Salt
1/2 tbsp. Butter
1 tsp. Thyme, dried
1 tsp. Rosemary, dried

1. Preheat oven to 350 degrees.
2. Dice the onion and place it in the bottom of a glass baking dish big enough to fit the drumsticks.
3. Peel the garlic cloves and cut them in half, removing the little green stem should it appear. Place these into the bottom of the baking dish as well.
4. Sprinkle the drumsticks with salt and pepper on both sides. Place them in the baking dish.
5. Cover the baking dish with foil. Bake for 45 minutes or until meat by the bone is no longer pink and the juices run clear.
6. In the meantime bring a medium pot of salted water to boil. Add pasta and when there is about 4 minutes left add the frozen peas. Your boil will die.
7. After the peas and pasta come back to a boil, turn off the stovetop and drain the mixture. Place it in a medium bowl and swirl in the bit of butter.
8. Once the chicken is done remove the chicken's skin and tear the remaining chicken into pieces, then add it to the peas and macaroni. Now add the garlic and drippings/chicken broth to taste. Add rosemary and thyme. Mix, then salt to taste. 

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