Easing the Transition of Seasons with Our Roasted Lemon Chicken and Creamy Pesto Pasta - Autumn Here We Come!

As August winds down, the evenings begin to cool, and the crispness of autumn starts to emerge. This seasonal shift always inspires me to thoughts of hearty meals and comforting flavours. One of our favourite dishes that beautifully represents this transition is Roasted Lemon Chicken and Creamy Pesto Pasta. This recipe has one foot in summer and the other foot firmly planting itself into autumn, it promises to warm your soul and tantalise your taste buds, making it a perfect choice for cosy evenings ahead.

Flavourful Comfort in a bowl

As the days shorten and the air becomes crisp, there’s nothing quite like a comforting meal to celebrate this seasonal change. Roasted Lemon Chicken with a Creamy White Wine, Sundried Tomato and Pesto Sauce embodies warmth and flavour, making it ideal for autumn gatherings or intimate dinners at home.

This recipe features a whole roasted chicken, beautifully seasoned and infused with a burst of citrus to deliver bright, zesty flavours while ensuring the meat remains moist during roasting. The chicken is roasted atop a fragrant bed of onions and garlic, adding a delightful savoury flavour that will fill your kitchen with enticing aromas.

The hearty, savoury, creamy sauce combines the roasted chicken pan juices, white wine, onions, garlic, white wine, pesto and sundried tomatoes and cream, to create a warming hug in a pasta bowl.

Spaghetti pairs wonderfully with the creamy sauce, but you can use any pasta shape you prefer, like penne or fettuccine.

Roasted Lemon Chicken and Creamy Pesto Pasta - The Recipe

Ingredients

1 whole chicken, ideally around 1.5 to 2kg

Sea salt

1tbsp Italian seasoning

2 tbsp Olive Oil

1 white onion, thinly sliced into rings

4 garlic cloves peeled and crushed

1 lemon, quartered

1 glass of white wine

200mls chicken stock

1 pack of spaghetti

6 sundried tomatoes (Plus a few more for garnishing)

1/2 jar basil pesto

50g grated parmesan

300mls double cream

Method

Preheat your oven to 180°C (350°F)

Let’s start by preparing the star of the dish: the roasted lemon chicken. Begin by slicing a large onion into thin rings and placing them in a deep roasting tray. Next, peel and crush four cloves of garlic and add them to the tray.

Now, onto the chicken. Use a whole chicken, ideally around 1.5 to 2 kilograms. Season it generously with sea salt and Italian seasoning on both the outside and inside the cavity. For a burst of citrus flavour, quarter a lemon and place the quarters inside the chicken's cavity.

Place the seasoned chicken on the bed of onions and garlic. Drizzle the top with 2 tablespoons of olive oil and pour in one glass of white wine along with 200ml of chicken stock around the chicken.

Roast the chicken for about 1 hour and 15 minutes, or until it reaches an internal temperature of 75°C (165°F).

Once cooked, carefully remove the chicken from the roasting tray, leaving the pan juices, onions, and garlic behind. These juices will be the foundation for your creamy sauce.

Cooking the Pasta

While your chicken is roasting, this is the ideal time to prepare the pasta. Bring a large pot of water to a boil and add 1 tablespoon of salt. Spaghetti pairs wonderfully with the creamy sauce, but you can use any pasta shape you prefer, like penne or fettuccine. Cook the pasta according to the package instructions until it is al dente, which usually takes about 8 to 10 minutes.

As the pasta cooks, turn your attention back to the roasting tin. The pan juices, onions, and garlic will combine to create a rich sauce base. Add six chopped sundried tomatoes, half a jar (approximately 150 grams) of basil pesto, and a handful (about 50 grams) of grated Parmesan cheese to the roasting tray. Using a hand blender, blend the mixture until it is combined and smooth.

Next, pour in 300mls of double cream and blend again until the sauce reaches a rich and creamy consistency.

Bringing It All Together

Once the pasta is cooked, drain it but reserve about half a cup of pasta water. If your sauce is too thick, you can add some of this reserved water to reach your desired consistency. Warm your creamy pesto sauce and then add the cooked pasta directly into the sauce. Toss everything together thoroughly, ensuring every strand of pasta is well-coated with the creamy goodness.

To serve, arrange the pasta and sauce on a large serving dish or in individual bowls. Quarter your roast chicken and layer the pieces on top of the pasta. For a beautiful finish, garnish with freshly chopped parsley and additional sundried tomatoes. This not only elevates the dish’s appearance but also adds layers of flavour.