Creamy Chicken & Courgette Pasta

Start by making the roast chicken and courgettes. Heat your oven to 200°C. Season your chicken with plenty of salt, inside and out and rub with 2 tbsp of olive oil.

Cut the courgettes into chunky rounds and tip into a roasting tray. Cut the onions into thin slices and finely chop the chillies. Add to the tray. Toss the veggies with oil, salt and pepper and sit the chicken on top.

Cut the very top off of each garlic bulb, grab a piece of foil and sit the garlic bulbs on top. Drizzle with oil, season with salt and pepper and wrap into a little garlicky parcel. Sit that in the tray with the veggies and chicken and slide the whole lot into the oven for an hour.

After an hour, check if your chicken is cooked with a thermometer (you’re looking for a minimum of 70°C in the thickest part of the breast and thigh) or make a small incision and check if the juices run clear. If you’re all good, whip it off and let it rest, if it needs a little longer, pop it back in for 15 mins and check again.

While the chicken rests, smush up the flesh from your roasted garlic bulb into your veggies and pop the tray back into the oven for another 15 mins or so to finish the veggies off. Meanwhile, chop the tarragon.

Carve the legs and breasts off of the chicken. Cut the breasts into chunky slices and shred the meat from the legs.

Finish the veggies with lemon zest, lemon juice and the chopped tarragon. Optional: if batch cooking the roast chicken and courgette base for the week, portion out the chicken and veggies into Tupperware containers now.

Get your pasta on to boil in generously salted water.

Thinly slice the garlic cloves and pop into a cold pan. Add a glug of olive oil and set over a medium heat. Bring the temperature up and begin to sizzle the garlic.

Cook for 2-3 mins before tipping in the crème fraîche. Tear in the chicken and add the courgettes.

Cook together for 4-5 mins before adding the zest and juice of the lemon. Add the cooked pasta and half of the Parmesan cheese.

Toss until creamy and divide between warm bowls. Top with extra Parmesan and get stuck in.