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Herby Roast Chicken With Kale Pasta

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

Save the roasting juices to caot the pasta

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

Herby Roast Chicken with Kale Pasta

Jules
The most important part of this dish is to use all the cooking juices from the roast chicken.
No ratings yet
Prep Time 5 mins
Cook Time 55 mins
Course Main Course
Servings 4 people
Calories 434.4 kcal

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.
    Chicken coated in herbs ready to roast
  • Roast for 40-45 minutes until cooked through. Remove from the oven, leave to rest while you cook the pasta.
    Chicken coated in herbs after roasting
  • 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
    Save the roasting juices to caot the pasta
  • 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. 
    Save the roasting juices to caot the pasta
  • Divide the pasta between 4 plates or bowls, top with a piece of roast chicken

Video

Nutrition

Calories: 434.4kcalCarbohydrates: 57.6gProtein: 11.8gFat: 18.1gSaturated Fat: 3gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 11.4gTrans Fat: 0.04gCholesterol: 63.2mgSodium: 30.8mgPotassium: 323mgFiber: 4.4gSugar: 2.3gVitamin A: 2635.8IUVitamin C: 39.3mgCalcium: 109.7mgIron: 2.3mg
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