Roast chicken Tagliatelle with rosemary and pinenuts
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.
- 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
- 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