(Main dish- Serves 4)
Ingredients
1 chicken (approx. 1200 g / 2 1/2 lbs)
75 g / 3 oz butter
1 tsp finely grated lemon rind
2 cloves garlic, crushed
2 tbsp fresh rosemary leaves, coarsely chopped
3/4 tsp salt
freshly ground pepper
1 lemon, cut in 8 wedges
1/4 tsp salt
Broccoli and tomato pasta
400 g / 14 oz fresh, green fettucine-pasta
300 g / 11 oz broccoli, cut in small flowerets
water
3/4 tsp salt
250 g / 9 oz cherry tomatoes, cut in halves
freshly ground pepper
Decoration
1 lemon, in 8 wedges
Cooking time: Approx. 1 1/2 hour at 175°C / 350°F / Gas Mark 4.
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Instructions
Clean and dry the chicken. Mix butter with lemon rind, garlic, rosemary, salt and pepper. Place half the butter in a bowl and set aside in the refrigerator. Pat the chicken inside and outside with the lemon butter. Put the lemon wedges inside the chicken. Close with a food needle. Sprinkle with salt and put the chicken in a small baking dish (approx. 8 x 11 inch.). Place breastside up. Bake in the middle of the oven. By half the baking time (45 min.), discard of any juice. Return the dish to the oven and bake another 45 min.
Remove the lemon wedges. Divide the chicken in 8 parts. Save the juice. Keep the chicken warm.
Broccoli and tomato pasta: Place broccoli and pasta in boiling water with salt added. Boil approx. 1 min. Drain and return the pot to the heat. Damp pasta and broccoli shortly. Add the remains of the lemon butter and melt it. Measure 1 dl / 100 ml of the chicken juice and add to the pasta. Mix carefully together with cherry tomatoes and freshly ground pepper. Put a lid on the pot and let the pasta rest for 1 min. on the stove.
Serve with chicken.
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