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