The most important part of this dish is to use all the cooking juices from the roast chicken.
1 whole chicken, spatchcocked (see video)
1 lemon, juice and zest
4 tbsp olive oil
1 tsp rosemary fronds, finely chopped
1 tbsp sage leaves, finely chopped
1 tbsp parsley, finely chopped
300 g tagliatelle
1 clove garlic, very thinly sliced
100 g kale, stalks removed and sliced
Preheat the oven to 200C fan. Season the chicken all over with plenty of salt
Mix the lemon juice, zest 3 tbsp of the olive oil and all the herbs and a good grinding of black pepper. Rub all over the bird. Place skin side up on a large roasting tray and roast for 40-45 minutes until cooked through. Remove from the oven, leave to rest while you cook the pasta.
Cook the pasta to pack instructions in plenty of salted water. Reserve a cup of the cooking water, drain and set aside.
Cut the chicken into 4 pieces and keep warm. Put the roasting tray over a high heat, pour in the reserved pasta water, let it bubble and use a wooden spatula to scrape up all the cooked on bits of chicken
Use the pan in which you cooked the pasta, place over a low heat add 1 tbsp of olive oil. Add garlic, gently sauté for a couple of minutes, stir in kale or cavolo nero stir for a minute or two, add the drained pasta and chicken cooking juices.
Divide the pasta between 4 plates or bowls, top with a piece of roast chicken.
Herby Roast Chicken with Kale Pasta
Ingredients
- 1 whole chicken spatchcocked - see video
- 1 lemon juice and zest
- 4 tbsp olive oil
- 1 tsp rosemary fronds finely chopped
- 1 tbsp sage leaves finely chopped
- 1 tbsp parsley finely chopped
- 300 g tagliatelle
- 1 clove garlic finely sliced
- 100 g kale or cavolo nero stalk removed and sliced
Instructions
- Preheat the oven to 200C fan. Season the chicken all over with plenty of salt.
- Mix the lemon juice, zest 3 tbsp of the olive oil and all the herbs and a good grinding of black pepper. Rub all over the bird. Place skin side up on a large roasting tray.
- Roast for 40-45 minutes until cooked through. Remove from the oven, leave to rest while you cook the pasta.
- Cook the pasta to pack instructions in plenty of salted water. Reserve a cup of the cooking water, drain and set aside.
- Cut the chicken into 4 pieces and keep warm. Put the roasting tray over a high heat, pour in the reserved pasta water, let it bubble and use a wooden spatula to scrape up all the cooked on bits of chicken
- Use the pan in which you cooked the pasta, place over a low heat add 1 tbsp of olive oil. Add garlic, gently sauté for a couple of minutes, stir in kale or cavolo nero stir for a minute or two, add the drained pasta and chicken cooking juices.
- Divide the pasta between 4 plates or bowls, top with a piece of roast chicken
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