okay we’re gonna do some beautiful
cooking we’re gonna do a roast chickens
with me flavorful delicious crispy
skinned with some lovely Mediterranean
flavors and then what we’re gonna do
isn’t we’re gonna make pasta out of all
the juices that come out of it it’s
gonna blow you away so first of all
we’re gonna make the marinade which is
going to turn into the sauce okay so we
got some thyme here we 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 it 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 pole is
gonna transform the dish we’re gonna
have some olive oil going in a couple of
tablespoons will swirl that around let’s
put our chicken into our roasting tray
let’s put that beautiful marinade
straight over there if you want proper
flavor that blows people away then
you’ve got to get your hands in there
and have a little massage up before I’ve
washed my hands I’ve got tomatoes on the
vine going in beautiful whole bulb of
garlic is going to go in and before you
starts they’re always gonna make me
breast milk no it won’t it’s gonna roast
it’s gonna sweeten it’s gonna caramelize
it’s gonna give you flavor 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 chickens jack see right it
does a beautiful job it’s themed if
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’re gonna do is take our rack and sit
that on top just put a little splash of
water in 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 about 190 200
degrees Celsius 400 degrees Fahrenheit
okie-dokie lovely chicken in you want an
internal temperature of about 75 80
degrees we got a thermometer take it to
the thickest part of the chicken push it
through if you want to get the outside
crust of the chicken incredible just
angle your tray all right so all the
juices come down to the bottom and then
we got this base to here put the juice
back on it this is going to 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 going
to load them up with just a little bit
of balsamic vinegar about four or five
tablespoons into there I’m going to
season the water that I’m cooking the
pastor in I’ve got some fresh tagliolini
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 going to 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 and it gets picked up there we go
let’s get this pastor in here ASAP now I
want to feed it with some of that water
CS starchy looks move it around I love
that sound that’s the sound of a good
pasta just a little bit of parm down a
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
in the chicken you’re gonna get the most
amazing chicken pour the juice just over
the top like that really beautiful roast
chicken taggart le with amazing sauce
gorgeous if you like this recipe give us
a thumbs up please comment on the box
below and check out some of the other
chefs on foodtube take care guys bye
you
cooking we’re gonna do a roast chickens
with me flavorful delicious crispy
skinned with some lovely Mediterranean
flavors and then what we’re gonna do
isn’t we’re gonna make pasta out of all
the juices that come out of it it’s
gonna blow you away so first of all
we’re gonna make the marinade which is
going to turn into the sauce okay so we
got some thyme here we 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 it 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 pole is
gonna transform the dish we’re gonna
have some olive oil going in a couple of
tablespoons will swirl that around let’s
put our chicken into our roasting tray
let’s put that beautiful marinade
straight over there if you want proper
flavor that blows people away then
you’ve got to get your hands in there
and have a little massage up before I’ve
washed my hands I’ve got tomatoes on the
vine going in beautiful whole bulb of
garlic is going to go in and before you
starts they’re always gonna make me
breast milk no it won’t it’s gonna roast
it’s gonna sweeten it’s gonna caramelize
it’s gonna give you flavor 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 chickens jack see right it
does a beautiful job it’s themed if
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’re gonna do is take our rack and sit
that on top just put a little splash of
water in 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 about 190 200
degrees Celsius 400 degrees Fahrenheit
okie-dokie lovely chicken in you want an
internal temperature of about 75 80
degrees we got a thermometer take it to
the thickest part of the chicken push it
through if you want to get the outside
crust of the chicken incredible just
angle your tray all right so all the
juices come down to the bottom and then
we got this base to here put the juice
back on it this is going to 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 going
to load them up with just a little bit
of balsamic vinegar about four or five
tablespoons into there I’m going to
season the water that I’m cooking the
pastor in I’ve got some fresh tagliolini
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 going to 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 and it gets picked up there we go
let’s get this pastor in here ASAP now I
want to feed it with some of that water
CS starchy looks move it around I love
that sound that’s the sound of a good
pasta just a little bit of parm down a
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
in the chicken you’re gonna get the most
amazing chicken pour the juice just over
the top like that really beautiful roast
chicken taggart le with amazing sauce
gorgeous if you like this recipe give us
a thumbs up please comment on the box
below and check out some of the other
chefs on foodtube take care guys bye
you
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