Roasted Chicken with Crispy Spaghetti

01Method

1. 1

   Set your oven to 200°C to preheat.

2. 2

   Stuff the bird's cavity with some of the onion pieces and a sprig each of fresh herbs. Scatter the remaining onion pieces across the bottom of your roasting pan.

3. 3

   Place the bird on the onion bed, tuck the garlic clove alongside it, and massage some olive oil under and over the skin. Drizzle oil over the onions as well. Season generously with salt and pepper.

4. 4

   Roast for 10 minutes at 200°C, then lower to 180°C. Pour the wine around (not over) the bird and continue roasting for approximately 80 minutes until clear juices run from the thickest part of the thigh.

5. 5

   During the final 30 minutes of roasting, bring a large pot of salted water to a boil for cooking the pasta.

6. 6

   Transfer the roasted bird to a serving plate, tent loosely with foil, and let it rest. Increase the oven temperature to 220°C.

7. 7

   Set the roasting pan over moderate heat, pour in wine, and scrape up all the browned bits. Add more wine if needed to create about a centimetre of liquid on the pan bottom.

8. 8

   Stir in the tomato paste and crumbled stock cube, mixing until you have a smooth, thick sauce. Remove from heat and fold in the grated cheese.

9. 9

   Cook the pasta in boiling salted water for just 4 minutes (rather than the typical 12). Transfer the hot pasta directly to the roasting pan and toss vigorously over high heat until every strand is coated with sauce.

10. 10

    Spread it evenly in the pan and return to the oven. Bake for 10 minutes at 220°C, then reduce to 200°C and bake another 10 minutes until the pasta edges are crispy and the centres are tender but not mushy.

11. 11

    Nestle the rested bird on top of the crispy pasta. If you reserved any pan juices, pour them over and serve immediately.

12. 12

    For maximum crispness of the bird's skin, you may remove the pasta 5 minutes before the final time, place the bird on top, and return briefly to the oven before plating.