For larger crowds, go ahead and buy the whole bird. Rasting a whole chicken isn't as daunting as it sounds. Bake at 350° for about 45 minutes, then turn up the heat to 450° right at the very end for added crisp-factor while boosting cooktime. Tip: Allow the chicken to stand at least 10 minutes before serving. This reduces the risk of the meat drying out.
3 scallions, chopped
1/2 cup coarsely chopped cilantro
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon sherry or red wine vinegar
1/2 teaspoon smoked paprika
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces boneless, skinless chicken breast halves
12 ounces boneless, skinless chicken thighs
1/2 cup snow peas
1/2 cup sugar snap peas
1 1/2 cups fregola pasta
1/4 cup sliced radishes
How to Make It
Place a rack in center of oven; preheat to 375ºF. Line a large baking sheet with foil; oil foil. Pulse scallions, cilantro, oil, garlic, vinegar, paprika, honey, salt and pepper in a food processor to form a paste. Rub chicken all over with 2/3 paste; arrange in a single layer on baking sheet. Roast until golden and cooked through, about 25 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing.
Bring a large pan of water to a boil; have ready a bowl of ice water. Blanch peas until just tender, about 1 minute. Scoop out peas with a slotted spoon; transfer to ice water. Bring cooking water back to a boil. Cook pasta until just tender, 10 to 12 minutes or according to package directions. Drain pasta; immediately toss in a bowl with remaining scallion paste. Slice peas and add to bowl. Add radishes; stir to combine.
Divide pasta among 6 bowls. Top with chicken and serve.