Okay we're going to do some beautiful cooking, we're going to do a roast chicken
It's going to be flavourful, delicious, crispy skinned with some lovely Mediterranean flavours
and then what we gonna do is we're going to make pasta,  out of all the juices that come
out of it, it's going to blow you away
So first of all we're going to make the marinade, which is going to turn into the sauce
okay so we got some thyme here, we've got some basil as well
so let's just pull the thyme off of the stork, same with the basil but you can kind of just
tear off a little bit
like that, a good a pinch of salt and
pepper
but also that's a little bit abrasive so we
can use the pestle and mortar now
to really bash it up, get all of those natural 
oils out of the herbs, that tiny little bit of kind of pulp
is going to transform the dish, we're going to have some olive oil going in
a couple of tablespoons, we'll swill that around. So let's put our chicken
into our roasting tray. Let's put that beautiful marinade
straight over there, if you want proper
flavour that blows people away
then you've got to get your hands in there and have a little massage up
before I wash my hands I got tomatoes
on the vine going in beautiful
a whole bulb of garlic is gonna go in and before you start saying oh it's going to make me breath smell
No it won't
it's going to roast, it's going to sweeten,
it's gonna caramelize, it's gonna give you
flavour. Get a little lemon, give it a little poke, like this
with a knife, this is like a little bomb that's gonna go off
so we're gonna stick this up the chicken's jacksey, right,
it does a beautiful job
it steams, it fragrances, it keeps the
chicken breast moist
it sort of injects that lovely citrus
flavor all over
the place, give it a good old shake right
and then what we gonna do is take our
rack and sit that
on top, just put a little splash of water in a there, the heat can get right around it
it can roast it from every corner, we're gonna cook that for about an hour and 20 minutes
at about 190 - 200 degree Celsius, 400 degrees Fahrenheit
okie dokie
So we've got a lovely chicken here, you want an internal temperature of about 75-80
degrees. We've got a thermometer, take it to the thickest part
of the chicken push it through if you
wanna get the outside crust
of the chicken incredible just angle your
tray
right so all the juices come down to the bottom and then we got this baster here
put the juice back on it, this is gonna
make it moist
it's going to give you the most outrageous, tasty skin
ever, ever, ever, ever right we're gonna pop that back in the oven, just for two minutes
okay I'm gonna pull
all the little tomatoes off the stalk, the
nice thing about roasting the tomatoes and
the chicken together
is the tomatoes get so juicy and that on your pasta
is a good thing. Chop all of these tomatoes up like that put this back
onto the hob. And I'm gonna load them up with just a little bit
of balsamic vinegar about 4-5 tablespoons
into there. I'm gonna season the water
that I'm cooking
the pasta in, I've got some taglierini
I'm just gonna bang this in, it only
takes a couple of minutes to cook
give that a nice stir. The pasta is cooked
drain it and I'm gonna catch some of that water underneath
okay really important.  And you can see that sauce coming together
to be really rich and dark, you can sort of
run this around the bottom so all the sticky bits of chicken juices
kind of gets picked up, there we go.
Let's get this pasta in here ASAP now I
wanna feed it with some of that water
see how starchy it looks
Move it around, I love that sound
that's the sound of a good pasta
just a little bit of Parmesan, little bit
of basil, that is beautiful
that really is
A mighty winter pasta sauce, I always put a few extra leaves
of basil just on top, just to tell the
story, and one last stroke
of parmesan, gorgeous and then the chicken. You're gonna get the most
amazing chicken, pour the juice just over the top like that
really beautiful roast chicken
tagliatelle with amazing sauce,
gorgeous.
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Bye.
