Because so many people have asked for this recipe…
Ingredients:
· 1 large free range chicken
· 1 small packet of basil
· 4-5 sprigs of fresh thyme
· 1 lemon
· 3tbsps olive oil
· Salt and pepper
· 5 garlic cloves
· 4tbsps balsamic vinegar
· Approx. 300gms cherry tomatoes (I use a standard bag from the supermarket-a bit more or less won’t hurt)
· Tagliatelle or spaghetti for 4 people
· Parmesan to serve
Method:
1. Preheat the oven to 190oC and find yourself a large metal roasting tin (if it has a little roasting rack inside even better, but this isn’t essential) that you won’t mind putting on the hob later
2. Remove the chicken from its packet and remove any string binding the legs, give it a good rinse under running water then drain and place in the tray (on the rack if you’re using one).
3. In a pestle and mortar or using a hand blender mash up the basil with the olive oil. Strip the thyme leaves from their stems, add these then give them another blend.
4. Pour this green sticky mixture over the chicken and massage it all over, especially into the breasts and thighs, then cut the lemon in half and put it inside the chicken.
5. Salt and pepper the top of the chicken then empty the bag of cherry tomatoes into the tray around the chicken. Take the skins off of the garlic and add the cloves to the pan too with a small splash of water.
6. Roast the chicken for about 1.5 hours at the bottom of the oven. Make sure you check it occasionally and if the tomatoes and garlic are looking dry add a splash of water to the tray- you don’t want them to burn to a crisp.
7. When the chicken is cooked remove it from the oven and place it on a plate to rest. Cover with foil to keep it hot.
8. Meanwhile boil a saucepan of water and add the pasta.
9. Place the baking tray with the chicken juices, toms etc. on the hob over a low heat and bring to a gentle simmer. Add the balsamic to this mixture and stir well, mashing up the tomatoes and garlic with the back of the spoon. Allow the sauce to reduce down for five mins and scrape the pan to get all the nice sticky bits off the bottom.
10. When the pasta is ready drain it and add it to the roasting tray. Mix well to coat in the sauce then serve along with a few slices of the chicken and plenty of parmesan.
Ingredients:
· 1 large free range chicken
· 1 small packet of basil
· 4-5 sprigs of fresh thyme
· 1 lemon
· 3tbsps olive oil
· Salt and pepper
· 5 garlic cloves
· 4tbsps balsamic vinegar
· Approx. 300gms cherry tomatoes (I use a standard bag from the supermarket-a bit more or less won’t hurt)
· Tagliatelle or spaghetti for 4 people
· Parmesan to serve
Method:
1. Preheat the oven to 190oC and find yourself a large metal roasting tin (if it has a little roasting rack inside even better, but this isn’t essential) that you won’t mind putting on the hob later
2. Remove the chicken from its packet and remove any string binding the legs, give it a good rinse under running water then drain and place in the tray (on the rack if you’re using one).
3. In a pestle and mortar or using a hand blender mash up the basil with the olive oil. Strip the thyme leaves from their stems, add these then give them another blend.
4. Pour this green sticky mixture over the chicken and massage it all over, especially into the breasts and thighs, then cut the lemon in half and put it inside the chicken.
5. Salt and pepper the top of the chicken then empty the bag of cherry tomatoes into the tray around the chicken. Take the skins off of the garlic and add the cloves to the pan too with a small splash of water.
6. Roast the chicken for about 1.5 hours at the bottom of the oven. Make sure you check it occasionally and if the tomatoes and garlic are looking dry add a splash of water to the tray- you don’t want them to burn to a crisp.
7. When the chicken is cooked remove it from the oven and place it on a plate to rest. Cover with foil to keep it hot.
8. Meanwhile boil a saucepan of water and add the pasta.
9. Place the baking tray with the chicken juices, toms etc. on the hob over a low heat and bring to a gentle simmer. Add the balsamic to this mixture and stir well, mashing up the tomatoes and garlic with the back of the spoon. Allow the sauce to reduce down for five mins and scrape the pan to get all the nice sticky bits off the bottom.
10. When the pasta is ready drain it and add it to the roasting tray. Mix well to coat in the sauce then serve along with a few slices of the chicken and plenty of parmesan.
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