Sometimes I just can’t be bothered to do a full roast and whenever I do this version, the family are more than happy with a bowl of rustic comfort The base of the sauce will be made from all the wonderful stuck on bits of chicken from the roasting tray.
Easily scaled up for a crowd. If possible, salt your chicken 24 hours before cooking but at least an hour before is better than not at all.
1.5 kg chicken
1 tbsp salt
30 g butter
16 sage leaves
300 g tagliateli
2 tbsp creme fraiche
1/2 lemon, juiced
Season the chicken, top bottom and sides. Cover loosely and put in the fridge for 1 – 24 hours.
Preheat the oven to 240C fan. Place a roasting tin on the hob over a high heat, dab excess moisture off the chicken, place breast side up in the roasting tin. It will spit and sizzle. Leave for a minute then using oven gloves, shake the pan to loosen the bird. Put in the oven and set the timer for 30 minutes.
While the bird is cooking, melt the butter in a pan, when the butter starts to froth, add the sage leaves and cook for a few minutes. Remove the leaves to some kitchen paper and set aside. Keep the sage flavoured butter in the pan off the heat.
Remove from the oven, pour any excess cooking juices into the sage butter pan, shake the roasting tray to release the bird then flip over so the breast is now on the bottom. Return to the oven for 20 minutes. Remove, turn back to the original breast side up position and cook for 15 more minutes.
Bring a large pan of salted water to the boil.
Once the chicken is cooked, remove to a clean tray and leave to rest in a warm place while you finish the dish. Put the roasting tin on a high heat, add 200ml of water, bring to the boil and leave to bubble for a few minutes. Use a wooden spatula to scrape all this bits off the tray. Pour into the sage butter pan. Bubble to reduce by a third, whisk in the creme fraiche, add lemon to taste and season if necessary.
Cook the pasta to the pack instructions. Joint the chicken.
Drain the pasta. To serve pile the pasta into a large serving dish, pour over the sauce and using tongs, cover the pasta with the sauce, top with the chicken pieces and finish with sage leaves.
Roast chicken with sage & lemon pasta
Ingredients
- 1.5 kg chicken
- 1 tbsp salt
- 30 g butter
- 16 sage leaves
- 300 g tagliateli
- 2 tbsp creme fraiche
- 1/2 lemon juiced
Instructions
- Season the chicken, top bottom and sides. Cover loosely and put in the fridge for 1 - 24 hours.
- Preheat the oven to 240C fan. Place a roasting tin on the hob over a high heat, dab excess moisture off the chicken, place breast side up in the roasting tin. It will spit and sizzle. Leave for a minute then using oven gloves, shake the pan to loosen the bird. Put in the oven and set the timer for 30 minutes.
- While the bird is cooking, melt the butter in a pan, when the butter starts to froth, add the sage leaves and cook for a few minutes. Remove the leaves to some kitchen paper and set aside. Keep the sage flavoured butter in the pan off the heat.
- Remove from the oven, pour any excess cooking juices into the sage butter pan, shake the roasting tray to release the bird then flip over so the breast is now on the bottom. Return to the oven for 20 minutes. Remove, turn back to the original breast side up position and cook for 15 more minutes.
- Bring a large pan of salted water to the boil.Once the chicken is cooked, remove to a clean tray and leave to rest in a warm place while you finish the dish. Put the roasting tin on a high heat, add 200ml of water, bring to the boil and leave to bubble for a few minutes. Use a wooden spatula to scrape all this bits off the tray. Pour into the sage butter pan. Bubble to reduce by a third, whisk in the creme fraiche, add lemon to taste and season if necessary.
- Cook the pasta to the pack instructions. Joint the chicken.
- Drain the pasta. To serve pile the pasta into a large serving dish, pour over the sauce and using tongs, cover the pasta with the sauce, top with the chicken pieces and finish with sage leaves.
Video
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