1 onion, chopped
2 tbsp. sun-dried tomatoes, oil-packed, chopped (2 tbsp. oil reserved)
1/4 cup grated Parmesan cheese (plus more for serving)
1/4 cup Italian seasoned breadcrumbs
1 (6-7 lb.) roasting chicken
1/2 tsp. dried Italian seasoning
1 head garlic, halved crosswise
1 (32 oz.) jar tomato-basil pasta sauce
8 oz. spaghetti, cooked al denté and drained
8 oz. bocconcini, halved (mini Mozzarella balls)

Preheat oven to 350°F.

Toss onion with 2 teaspoons reserved oil from sun-dried tomatoes; spread out in center of roasting pan.

In bowl, combine grated Parmesan cheese, breadcrumbs, sun-dried tomatoes and remaining 4 teaspoons reserved oil.

Carefully separate skin from chicken breast. Spread cheese mixture over breast meat and gently pat skin down over mixture to smooth. Place chicken on top of onion mixture. Sprinkle chicken with Italian seasoning. Place top half of garlic in chicken cavity; place bottom half in roasting pan.

Roast chicken until thermometer inserted into thickest part of thigh away from bone registers 180°F, about 2 hours.

Transfer chicken to serving platter; cover with foil to keep warm. Drain fat and juices from roasting pan, leaving onion. Return 1/4 cup of juices to pan; stir in pasta sauce. Cook over low heat until heated through.

Toss spaghetti and bocconcini with sauce.

Serve chicken with spaghetti and roasted garlic from pan. Sprinkle with grated Parmesan cheese to your liking. Add a mixed green salad and slices of garlic bread along with your favorite wine, and you'll think you're in Italy.

Submitted by: Carol