Recipe and photography by Ed Burrows.
Ingredients
- 1 small free range chicken
- 1 lemon, zest and juice
- 40g of butter
- 1 tbsp za’atar
- Large handful of fresh sage leaves, chopped
- 1 tbsp of dried thyme
- 1 tin of anchovies, finely chopped
- 1/2 tbsp of Dijon mustard
- 3 tbsp of extra virgin olive oil
- 1 tbsp of sherry vinegar
- Large handful of fresh parsley, finely chopped
- 150g of Northern Pasta Co Conchigliette
- 200g of Tenderstem broccoli
Method
Start by preheating the oven to 180fan. Place the roast chicken into a roasting tray so it is a nice snug fit. Add the softened butter, za’atar, sage and thyme to a small bowl. Grate in the lemon zest and season generously with salt and pepper. Mix this butter together then stuff it under the skin of chicken breast and legs. Half the lemon and add to the roasting tray then pour in the wine to the bottom. Place into the oven and roast for roughly 1 hour until the chicken is just cooked through.
Meanwhile, prepare the rest of the dish by adding the anchovies, Dijon mustard, extra virgin olive oil, sherry vinegar and parsley to a small bowl. Season generously with salt and pepper and then stir together until combined. Leave to one side.
Once the chicken is nearly had its hour, place large pan of well salted water on to boil for the pasta.
Remove the chicken once cooked through, wrap loosely with foil and a tea towel and leave to rest whilst you cook the pasta.
Add the pasta to the boiling water and cook for 3 minutes. After 3 minutes then add the Tender-stem broccoli into the boiling water and cook for another 3 minutes. Drain both then remove the Tender-stem and place onto a chopping board. Use a large knife to roughly chop up the Tenderstem broccoli into small uneven pieces. It’s nice to have a bit of variety in the texture so keep some larger and chop some of the broccoli very small.
Remove the chicken from the roasting tray and place onto a chopping board. Remove the half lemons and then add the cooked pasta, chopped broccoli and anchovy dressing mixture to the roasting tray. Use a wooden spoon to scrape all the tasty bits start to the bottom of the pan and then toss all this together. Taste for seasoning and adjust as needed.
Carve the chicken by removing the legs and cutting into thigh and leg. Then carve each breast into thin slices.
Finish the pasta by adding the lambs lettuce and gently tossing quickly before arranging between two bowls. Finish with the chicken on the plate and a squeeze of roasted lemon over the top.
