Roast Chicken with Borlotti Beans and Pasta

Ingredients

• 1 chicken (1.2 kg, skin on, no giblets)
• 5 thyme sprigs
• Salt
• Pepper (freshly ground)
• Olive oil (extra virgin)
• 3 spring onions
• 400 g borlotti beans
• 4 dried tomatoes
• 2 large leaves white cabbage
• 300 g sugar snap peas (or young green peas)
• 150 g tortiglioni pasta (cooked)
• 150 ml chicken broth
• 100 ml dry white wine

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Wash and pat dry the thyme sprigs.

3. 3.

   Rinse the chicken inside and out, pat dry, season with salt and pepper, rub in olive oil, and place in a greased roasting tin. Arrange the thyme sprigs on top of the chicken and roast for 60-70 minutes until crisp. Brush with olive oil several times during roasting.

4. 4.

   Blanch the sugar snap peas in boiling salted water for 5 minutes. Chop the spring onions as needed. Drain the borlotti beans. Tear the cabbage leaves into pieces. Quarter the dried tomatoes. Thirty minutes before the chicken finishes, remove the tin from the oven and arrange the peas, onions, cabbage, and tomatoes around the chicken. Pour in the chicken broth and white wine, drizzle with 1-2 tbsp olive oil. Five minutes before the end of cooking add the borlotti beans and pasta and continue roasting until the chicken is cooked through.

5. 5.

   Remove the chicken from the tin, season the vegetables with salt and pepper, place the chicken back on top, and serve immediately.