Ingredients

• 1 whole chicken
• 1 lemon
• 6 tbsp olive oil
• 1 chili
• 8-10 garlic cloves
• A few fresh basil leaves
• 1 red onion
• 4-6 sprigs of thyme
• 24-30 cherry tomatoes
• 12 Kalamata black olives
• 6 tbsp Balsamic vinegar
• 2 ½ cups of chicken stock
• 14oz - 400g Fresh Fettuccine or Linguine pasta (see my recipe below)
• Salt and pepper

CLICK FOR FRESH PASTA RECIPE

Steps

• Step 1

  Preheat oven to 340°F – 170°C

• Step 2

  Salt the cavity of your chicken. Microwave a washed lemon for 30 seconds, then piece a few holes and insert into the chicken cavity. Coat with olive oil, salt and pepper. Place on a roasting rack.

• Step 3

  In a roasting pan, drizzle 4 tbsp of olive oil. Add chopped chili, peeled garlic cloves, roughly chopped peeled red onion, scatter sprigs of thyme, add whole cherry tomatoes, remove any stems, added pitted black olives. Season with salt and pepper and drizzle Balsamic vinegar. Mix well.

• Step 4

  Place chicken and roasting rack onto of vegetables, this will enable all the chicken juices to caramelize with the veges. Roast in oven for 90 min at 340°F – 170°C.

• Step 5

  After 30 minutes of roasting, add the chicken stock.

• Step 6

  Once chicken is cooked, remove and leave to rest in a hot place. Place a pot of water for your pasta and bring to the boil, then add salt. Once boiling add your fresh pasta and cook for 2 minutes. If using dry packet pasta, cook 1 minute less than directions. Once pasta is cooked, drain and place into the roasting pan with the vegetables, mix well into all the caramelised juices.

• Step 7

  Carve the chicken and place on a hot large serving plate. Add the pasta and spoon on vegetables. Pour all leftover juices over chicken. Garnish with scatted basil leaves.

Little Tips

You want to caramelise your vegetables before adding the stock. A tiny bit of char is fine but you don't want burnt. To be sure check after 20 minutes and only add your stock after caramelisation for that great flavour. If your oven is drying the bottom to fast, add a little more stock or water. There should be some liquid left after 90 minutes to coat the pasta.