Chicken:
Place
the lemon ( skin and all), salt, pepper, cloves, garlic, oil,
chillies and coriander or basil leaves in the processor and process into
a thick paste. Set aside.
Cut
the chicken open along the breastbones and flatten by hand so that you
end up with a spatch-cocked bird.
Smear
the chicken with half of the rub and place in a roasting pan skin-side
facing uppermost.
Cover and roast in a preheated oven at 200ºC for 50 -
60 minutes or until cooked through.
Remove from oven and brush the
remaining rub all over the chicken.
Continue to cook uncovered
in the oven
for about 20 minutes or until golden and the skin is crisp. Serve with
pasta.
Pasta:
Heat
the olive oil and add the anchovy fillets.
Sauté briefly while crushing
the anchovies until they disintegrate.
Now add the spring onion strips, green beans, tomatoes and garlic
and sauté until the beans are glossy and the tomatoes are starting to
burst.
Add the cooked pasta, olives and rocket and basil
leaves and toss through until the pasta is heated.
Remove
from heat and adjust seasoning, adding more olive oil, lemon juice to
taste and salt and pepper.
Transfer to a serving platter and top with the
roast chicken.
Spoon as much of the fat out of the pan and drizzle the
remaining pan juices over the pasta to add even more flavour.
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