Roast Chicken with Spaghetti

roast chicken and spaghetti

Combining delicious roast chicken with flavoursome spaghetti, this dish is a great Italian-inspired mid-week dinner option. 

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 4 people


Season the chicken with sea salt and black pepper and set aside.

Finely chop four cloves of garlic and two chillies and set aside. Crush eight cloves of garlic and slice two chillies horizontally, set aside.

Quarter or half the vine tomatoes, depending on their size.

Keep the vine from the tomatoes to add to the pasta dish for extra flavour.

Put the frying pan on to a high heat and add olive oil. Once heated, place the chicken in the pan skin side down.

Fry until golden brown then turn over chicken and cook until golden brown on the other side.

At this point, lower the heat down to low/medium and place the chicken skin side down in the pan.

On each chicken breast, place two cloves of crushed garlic, one sprig of rosemary and top with the chillies sliced horizontally. Cover pan and cook for 30 minutes.

Three mins from the end of cooking the chicken remove the lid, turn the heat up to high and add the white wine.

Turn the chicken over, skin side up and allow to cook for 1 to 2 minutes.

Turn off the heat and remove the chicken to an ovenproof plate or dish.

Place garlic, chilli and rosemary (from the pan) on top of the skin and put into a pre-heated oven at 80°C (176°F) to keep warm.

Place a pot of boiling water on high heat and add a tablespoon of salt to the water.

Add the spaghetti nests to the boiling water and simmer for 4-5 minutes.

While the spaghetti is simmering, place the pan with the juices from the chicken on a low heat.

Add the chopped garlic and chopped chilli to the pan and let it sweat for 1 minute.

Turn the heat up to high, add the chopped tomatoes, roughly chopped fresh basil, tomato vines and olives and cook for a further two minutes.

Strain the pasta and add to the pan, adding 4-5 tablespoons of pasta water and 1 tablespoon of extra virgin olive oil to cream it up.

Cook for a further minute, the pasta should be lightly coated in the sauce and not stuck together, so add more wine or pasta water if needed until you reach the desired consistency.

Place your spaghetti with some sauce on a plate, remove the chicken from the oven and place on top of the spaghetti.

Drizzle some of your sauce on top of the chicken and finish with some grated parmesan.

Serve immediately.



4 part boned 100% Irish chicken breasts
12 cloves of garlic
8 black olives (pitted)
4 chillies red or green (removing seeds if preferred)
16 cherry tomatoes on the vine
10 leaves of fresh basil
4 fresh rosemary sprigs
8 nests of fresh spaghetti pasta
6 tablespoons of extra virgin olive oil
10 tablespoons of white wine
Salt and pepper to season
Grated parmesan cheese to serve