Jamie Oliver’s Sweet Tomato Pasta and Lemon Roasted Chicken

Lemon Roasted Chicken

* 1 lemon

* 1 clove garlic

* 1 pinch mixed dried herbs

* 35 ml Olive oil

* salt and ground black pepper

Preheat oven to 200 deg C . Prepare the marinade by blitzing the lemon zest and juice, garlic, herbs and oil in a blender. Add a small pinch of salt and pepper.  Pour the marinade over the chicken legs, rubbing it in. Cover and leave in the fridge for 2 hours. Transfer to shallow tray and spoon marinade over. Cook for 45 mins-1 hour. Serve with the tomato pasta. (I normally don’t blother blitzing anything, and just put the lemon juice and zest and everything else all over the chicken and cook in the oven as normal) BTW this smells delicious when it’s cooking!

Ooops, I forgot to mention you should use chicken legs for this recipe!

Sweet tomato pasta



* I onion

* 2 garlic cloves

* 100gm oil

* 1 teaspoon oregano

* 1/2 teaspoon chilli powder

* 800 g good quality tinned tomatoes ( I personally think tinned tomatoes should be good quality)


Fry the onion and garlic in olive oil, add oregano and chilli. Cook for 4 minutes then add tomatoes. Simmer for 15 minutes then add the balsamic vinegar and stir. Meanwhile cook the pasta for 8-10 mins (penne variety is nice with this). Drain, toss with the tomato sauce mixture, season and sprinkle with grated cheese or parmesan if you like it! Yum!
I make the pasta on it’s own sometimes just for lunch on a Saturday. It’s always all gone afterwards.