- 1 medium chicken (about 1½ kg), any trussing string removed
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- 1 lemon, halved
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 large shallot, halved
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- 2 tbsp olive oil, plus extra to serve
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- 6 evenly sized medium carrots, peeled, trimmed and halved down the centre
- 1 chicken stock pot
- 300-400g good-quality spaghetti
- 200-300g long-stem broccoli, steamed
Heat oven to 180C/160C fan/gas 4. Stuff the chicken cavity with the lemon and shallot halves and rub half the oil on the chicken skin – season if you like. Arrange the carrots in the middle of a roasting tin and drizzle over the rest of the oil. Put the chicken on top and season. Roast for 1½ hrs until the chicken skin is crisp and the leg feels loose when you wiggle it. If the leg doesn’t feel loose, then cook for a further 15 mins or until it does – it needs to be very tender.
Lift the chicken off the carrots, pour any liquid that has collected inside into the tin and set the chicken aside to rest. Cook the pasta following pack instructions, but for 1 min less than the recommended time. Put the roasting tin on a medium heat, add 150ml pasta water (drain the rest) and the stock pot and bubble everything together to make a gravy.
Tip the pasta onto a large serving dish and drizzle over a little oil. Cut the chicken legs off and divide them in two, and carve the breast into thick slices. Arrange this over the spaghetti and pour over any juices. Slice the carrots and pile them up at one end, and pile the broccoli at the other. Pour the gravy over the pasta, or serve it in a jug. You’ll need tongs and a large spoon to serve.