Roasted Chicken Spaghetti

• 1 whole chicken
• 4 garlics cloves (thickly sliced)
• 4 sprigs of thyme
• 1 cup olive oil
• sea salt to taste
• coarsely crushed black pepper corns
• 1 cup roasted pine nuts
• juice of a freshly squeezed lemon
• a pack of spaghetti
• 1 cup freshly chopped parsley

1. Clean the whole chicken, removing excess fats. Leave the skin on.
2. Pat dry the chicken.
3. Use your hand and carefully separate the skin of the chicken from the flesh.
4. Rub some sea salt between the flesh and skin.
5. Remove the leave from 2 sprigs of thyme.
6. Scattered the herds between the skin and the flesh.
7. Place the garlic and remaining sprigs of thyme into the carvity of the chicken.
8. Place the whole chicken on a baking dish. Pour some olive oil over the chicken.
9. Sprinkle some salt and ground pepper on top.
10. Pre heat oven at 180 degree celsius.
11. Baked the chicken for 60 minutes at 200 degree celsius.
12. Cook pasta in a large pot of boiling salted water until al dente. (You can boil the pasta 15 minutes before the chicken is ready.)
13. Remove the chicken from the oven. Reserve the liquid and garlic from the roast. Discard the sprigs of herbs.
14. Place the chicken in a separate dish and de-bone. (You can save the dones for making stock.)
15. Shed the chicken into bite size.
16. Toss the chicken, spaghetti, parsley, toasted pine nuts and reserved liquid from the baking dish together.
17. Add lemon juice, salt and pepper to taste.
18. Serve hot.

chicken, garlics, thyme, olive oil, salt, black pepper, nuts, freshly squeezed lemon, freshly chopped parsley

Taken from www.epicurious.com/recipes/member/views/roasted-chicken-spaghetti-1225979 (may not work)