Roast Chicken w/ Rosemary & Lemon Spaghetti

Roast chicken w/ rosemary

INGREDIENTS (Nutrition)

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
1/4 cup chopped fresh rosemary

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Lemon Spaghetti

INGREDIENTS

Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 lemons, zested and juiced
1/2 to 3/4 cup heavy cream
1 cup grated Parmigiano Reggiano
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

DIRECTIONS

1. Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot.
2. Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes.
3. When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to bring sauce to a bubble.
4. Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak up the sauce.
5. Top the plates of pasta or platter with remaining cheese, parsley and basil.