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chicken garlics thyme olive oil salt black pepper nuts freshly squeezed lemon freshly chopped parsley
Viewed: 57 - Published at: 4 years agoIngredients
- 1 whole chicken
- 4 garlics cloves (thickly sliced)
- 4 sprigs of thyme
- 1 cup olive oil
- sea salt to taste
- coarsely crushed black pepper corns
- 1 cup roasted pine nuts
- juice of a freshly squeezed lemon
- a pack of spaghetti
- 1 cup freshly chopped parsley
Method
- Clean the whole chicken, removing excess fats. Leave the skin on.
- Pat dry the chicken.
- Use your hand and carefully separate the skin of the chicken from the flesh.
- Rub some sea salt between the flesh and skin.
- Remove the leave from 2 sprigs of thyme.
- Scattered the herds between the skin and the flesh.
- Place the garlic and remaining sprigs of thyme into the carvity of the chicken.
- Place the whole chicken on a baking dish. Pour some olive oil over the chicken.
- Sprinkle some salt and ground pepper on top.
- Pre heat oven at 180 degree celsius.
- Baked the chicken for 60 minutes at 200 degree celsius.
- Cook pasta in a large pot of boiling salted water until al dente. (You can boil the pasta 15 minutes before the chicken is ready.)
- Remove the chicken from the oven. Reserve the liquid and garlic from the roast. Discard the sprigs of herbs.
- Place the chicken in a separate dish and de-bone. (You can save the dones for making stock.)
- Shed the chicken into bite size.
- Toss the chicken, spaghetti, parsley, toasted pine nuts and reserved liquid from the baking dish together.
- Add lemon juice, salt and pepper to taste.
- Serve hot.
