Roast chicken Tagliatelle with rosemary and pinenuts

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One of our favourite alternatives to a Sunday roast - using all of the meat and delicious cooking juices to make a rich and luxurious pasta sauce with added texture from the toasted pinenuts and a slight sweetness from the sultanas. Serve with a green salad and a chilled glass of white wine.

Ingredients:

1 whole free range chicken
2 tbsp extra virgin olive oil (plus more as needed)
1 tbsp of very finely chopped rosemary leaves
50g sultanas (soaked in warm water for 30 minutes)
50g salted butter
100 grams pinenuts (toasted)
500 grams Tagliatelle
2 - 3 tbsp finely grated Grana Padano cheese to serve

Method:

Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
Rub the chicken with oil and sprinkle with salt and pepper, then place it in a roasting pan and put in the oven for 1 – 1½ hours, until well browned and the juices run clear when you cut into the thickest part of the thigh.
When the chicken is nearly ready put a large pan of water on for the pasta, salting it when it boils.
Take the chicken out of the oven and let it stand for 15 minutes.
Turn the chicken over and loosen the skin, slice around the legs remove gently from the bird trying to keep in one piece and stretch out on a roasting tray, sprinkle with a little more salt and pop back into the oven until it crisps up to make a crackling - do keep your eye on it as it's very easy to burn! When it's done, remove from the oven, leave to cool and dry a little, then break into small pieces.
For the sauce, pour all of the juices from the roasting pan into a saucepan. Add the finely chopped rosemary, a cup of pasta water, 50g of salted butter, the drained sultanas and the pinenuts.
Begin to simmer the sauce when you are ready to cook the pasta. Once the pasta is cooked and drained, toss it with the sauce and chicken pieces in a large warmed bowl, adding more extra virgin olive oil if wished. Then scatter with the grated cheese and chicken crackling

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