The most important part of this dish is to use all the cooking juices from the roast chicken.
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
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
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
Tried this recipe?Let us know how it was!