This recipe will comfortably serve 4 people generous portions

You’ll need

  • +/- 1,5kg whole chicken
  • 2 Tbsp extra virgin olive oil for the chicken
  • 2 tsp extra virgin olive oil for the garlic
  • Sea salt and freshly ground black pepper for seasoning
  • 4 sprigs fresh thyme (1 for the garlic, leaves of the balance for the pasta)
  • 150g sliced almonds
  • ½ cup chopped flatleave parsley
  • 500g spaghetti/linguine or tagliatelle
  • 1 large garlic bulb or 2 medium sized bulbs
  • ½ cup grated Parmesan cheese or to your own taste


  1. Preheat the oven to 200ºC.
  2. Cut the top end off the garlic bulb and place on a piece of foil. Drizzle 2 tsp olive oil over the head and rub in. Sprinkle with sea salt, place a sprig of thyme on top and wrap tightly in the foil. Bake for 30-35 minutes or until the cloves feel soft to the press.
  3. Reduce oven temperature to 180ºC.
  4. At this stage I also place the sliced almonds on a baking paper and toast with the chicken for about 10 minutes until lightly browned. Remove the almonds from the oven.
  5. Rub the chicken with 2 Tbsp olive oil and sprinkle with sea salt and freshly ground black pepper. Place on a beercan chicken roaster for about 1 ½ hours or until lightly browned and the skin is crispy. (If you don´t have a beercan roaster, turn the chicken over towards the end to get a lovely brown crispy skin all over) Remove from the oven and let it cool for about 1 hour.
  6. Once cooled, squeeze the garlic from the skins and set aside. Pull the chicken apart and cut the skin into smaller pieces.
  7. Prepare your pasta, salting the water well. Once you have reached the al dente stage, remove about 1 cup of pasta water and pour the rest into a colander and wash the pasta with cold water to prevent it from sticking.
  8. Using the same pot, pour all the roasting juices from the chicken into your pot, add the remaining thyme and heat over medium heat. Add your chicken, roasted garlic and the reserved pasta water. Let it cook through for about 2 minutes until the water has reduced by half. Add your toasted almonds and chopped parsley, toss until well combined.

Place in a serving dish and sprinkle over the parmesan cheese. Bon appétit!

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