Spagetti with Roast Chicken Sauce

                                                

I love cooking, but there are days when I have lazy cooking days, you know, just chop everything and chuck it in the oven and forget about it. Somedays I am the most energized to cook and will end up plating the food, restaurant style and impressing my hubby. There are days I don't want to cook at all and will be trying to convince hubby to out to eat.
So yesterday was one of those lazy cooking days. I wanted to roast chicken but didn't want to make a side so I ended up mixing jamie oliver's chicken cooked in milk with nigella's roast chicken with Tagliateli.

First prepare chicken: I used 2 large whole legs of a chicken, instead of a whole chicken.
2 whole chicken legs
1 tsp chilli powder/ paprika or chilli flakes
lemon rind
1 small stick cinamon
1 bay leaf
5 cloves garlic
2 cups full cream milk
salt
1 tbsp butter

Preheat oven to 250 degrees celisius.
1. Pat your chicken legs dry with a kitchen towel and rub salt and chilli powder or whatever chilli you are using ( you can even avoid it ).

2. Heat your roasting try or a deep casserole pan with butter and a tiny bit of oil and once the butter melts add the chicken legs and brown them. Take off the heat, and add garlic, lemon rind and cinnamon, stuff a couple of garlic slices and lemon under the skin of the chicken for extra flavour.

3. place inside the oven and then pour the milk into the pan close the oven and roast. Reduce the temperature down to 200 after about 30 minutes and baste the chicken now and then with the sauce, roast for about 45 minutes to 1 house till nice and tender. Remove, lift the chicken legs out and set aside to cool, strain the liquid left into a saucepan, and mash the garlic in through the sieve to puree it into the sauce.

Now for the final dish:
You will need :
The shredded meat of your roast chicken
Extra lemon zest, about 1/2 tsp ( optional)
Something green, I used the green part of the spring onion although I think finely chopped flat-leaf parsley will also go well.
Pasta, such as spaghetti or like Nigella's uses tagliatelli or linguine
Salt
The sauce from the roast chicken above


1. Cook your pasta in boiling salted water till al dente'. Drain. Add the shredded chicken.

2. Place the reserved sauce from the roast chicken over low heat and bring to a simmer, ( I would add a little lemon juice next time i make this) the lemon zest if using.

3. Pour the sauce into the pasta and toss well to combine and toss in the green spring onion or parsley for the final touch.

Serve immediately. You can make the chicken ahead and finish making the pasta dish just before serving.