Home > Celiac Travel Blog > Posh nosh for a Wednesday - Gluten Free Spaghetti with Roast Chicken, Pine Nuts and Lemon

Posh nosh for a Wednesday - Gluten Free Spaghetti with Roast Chicken, Pine Nuts and Lemon

Published 26 October, 2006

Usually we roast a chicken and don't do anything fancy to it, because we're in a rush to get in the oven so it's ready at a reasonable time. But tonight we made the effort to plan ahead and had Gluten Free Spaghetti with Roast Chicken, Pine Nuts and Lemon.

3lb free range chicken
1 garlic bulb, cloves seperated
4 tablespoons olive oil
1 tablespoon fresh thyme
2 bay leaves
1 lemon, halved
500g gluten free spaghetti e.g. Schar
2 tablespoons dried cranberries, chopped
1 teaspoon finely grated lemon zest
50g pine nuts, toasted
1 handful fresh basil and flat leaf parsley, roughly chopped
Salt and Pepper

Preheat the oven to 200oC.

Rinse the inside of the chicken. Stuff the cavity with one half of lemon, the garlic cloves, thyme and bay leaves and finish with the second lemon half. Place the chicken in a roasting tin, and drizzle with the olive oil and season with salt and pepper. Cook the chicken according to the exact weight (about an hour)- the juices should run clear or when a meat thermometer reads 87oC in the breast area.

Meanwhile, cook the pasta according to the manufacturer's instructions.

Pour the juices from the chicken into a pan. Remove the garlic from the chicken cavity, and squeeze the pulp into the juices. Add the cranberries, lemon zest and simmer over a low heat.

Remove all the meat from the chicken, and shred into bite sized portions.

Combine the chicken, pasta, sauce, pine nuts and fresh herbs and season to taste.

Baby wasn't too keen on this one - the pasta soaked up the juice and although very tasty it was quite dry. I defrosted a little hidden vegetable pasta sauce, added that to baby's food, and it was scoffed more readily.

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