字幕表 動画を再生する 英語字幕をプリント Okay we're going to do some beautiful cooking, we're going to do a roast chicken It's going to be flavourful, delicious, crispy skinned with some lovely Mediterranean flavours and then what we gonna do is we're going to make pasta, out of all the juices that come out of it, it's going to blow you away So first of all we're going to make the marinade, which is going to turn into the sauce okay so we got some thyme here, we've 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 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 pulp is going to transform the dish, we're going to have some olive oil going in a couple of tablespoons, we'll swill that around. So let's put our chicken into our roasting tray. Let's put that beautiful marinade straight over there, if you want proper flavour that blows people away then you've got to get your hands in there and have a little massage up before I wash my hands I got tomatoes on the vine going in beautiful a whole bulb of garlic is gonna go in and before you start saying oh it's going to make me breath smell No it won't it's going to roast, it's going to sweeten, it's gonna caramelize, it's gonna give you flavour. 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 chicken's jacksey, right, it does a beautiful job it steams, it 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 gonna do is take our rack and sit that on top, just put a little splash of water in a 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 at about 190 - 200 degree Celsius, 400 degrees Fahrenheit okie dokie So we've got a lovely chicken here, you want an internal temperature of about 75-80 degrees. We've got a thermometer, take it to the thickest part of the chicken push it through if you wanna get the outside crust of the chicken incredible just angle your tray right so all the juices come down to the bottom and then we got this baster here put the juice back on it, this is gonna 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 gonna load them up with just a little bit of balsamic vinegar about 4-5 tablespoons into there. I'm gonna season the water that I'm cooking the pasta in, I've got some fresh taglierini 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 gonna 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 kind of gets picked up, there we go. Let's get this pasta in here ASAP now I wanna feed it with some of that water see how starchy it looks Move it around, I love that sound that's the sound of a good pasta just a little bit of Parmesan, 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 then the chicken. You're gonna get the most amazing chicken, pour the juice just over the top like that really beautiful roast chicken tagliatelle 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 food tube, take care guys Bye.