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 stalk, same with the basil but you can kind of just

tear off a little bit

like that, a good 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 fresh 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.