The warm chicken and pasta absorb refreshing flavours of the fresh herbs and dressing for a deliciously easy meal.

Ingredients

• 1 whole fresh chicken
• 1/2 lemon
• salt and freshly ground black pepper to season

Dressing

• 1/4 cup olive oil
• 2 tblsp vinegar (white wine or cider)
• 2 tblsp liquid honey
• grated rind and juice 1 lemon
• 2-3 tblsp freshly chopped herbs (basil, oregano, fennel or thyme)

Pasta

• 300 grams pasta shapes (lisci or penne are good choices)
• 2-3 spring onions, sliced
• 100 grams green grapes, halved
• 3 sticks celery, thinly sliced
• 2-3 handfuls mixed lettuce leaves

Method

1. Wash chicken, pat dry with absorbent paper, rub with half a cut lemon, inside and out, season with salt and pepper.? Roast at 180°C for 30 minutes per 500 grams.
2. Prepare the dressing by combining oil, vinegar, honey, lemon rind and juice with freshly chopped herbs in a screw-top container.? Shake well before using.
3. About 10 minutes before the chicken is cooked, cook the pasta in plenty of boiling salted water until al dente or just firm to the bite.? Drain.
4. Cut hot, cooked chicken into bite-sized pieces, toss in a large bowl with the pasta and dressing. Serve in wide bowls.? Alternatively toss the pasta and dressing together and serve with a portion of the chicken.