Roast chicken spaghetti

Serves 6 Prep 5 mins Cook 2 hrs

1 medium chicken (about 1.5kg), any kitchen string removed

1 lemon, halved

1 large shallot, halved

2 tbsp olive oil, plus extra to serve 6 medium carrots, trimmed and halved lengthways

1 chicken stock pot 300-400g spaghetti

200-300g long-stemmed broccoli, steamed

1 Heat the oven to 180C/160C fan/gas 4. Stuff the chicken cavity with the lemon and shallot halves, and rub half the oil over the skin. Arrange the carrots in the middle of a flameproof roasting tin, and drizzle with the rest of the oil. Sit the chicken on top and season. Roast for 1 hr 30 mins until the chicken skin is crisp and the legs feels loose when you wiggle them. If the legs don’t feel loose, cook for 15 mins more until they do.

2 Lift the chicken onto a board, pour any liquid from inside it into the tin, and set the chicken aside to rest. Cook the pasta for 1 min less than the pack instructions. Put the roasting tin over a medium heat. Drain the pasta, reserving the water, and add 150ml of the water and the stock pot to the tin. Bubble together to make a gravy.

3 Put the pasta in a large serving dish and drizzle over a little oil. Remove the chicken legs and divide in two. Carve the breast into thick slices, arrange over the spaghetti and pour over any juices. Slice the carrots, pile at one end and the broccoli at the other. Pour the gravy over the pasta, or serve in a jug. PER SERVING 567 kcals, fat 20g, saturates 5g,

carbs 53g, sugars 8g, fibre 7g, protein 40g, salt 1g