Chicken Pasta for Sunday Lunch

Prepare the seasoned butter by mixing it with the lemon zest, chopped herbs, and garlic.

Season the chicken (which should already be seasoned with salt, black pepper, and paprika). Use toothpicks to secure the skin and prevent it from shrinking during the initial cooking.

Roast the chicken in a preheated oven at 400°F (200°C) for 20 minutes.

Remove the chicken from the oven, take out the toothpicks, and transfer it to another baking dish, discarding excess fat from the initial pan.

Add scallions and cherry tomatoes around the chicken in the new dish. Spread the remaining seasoned butter over the top and sprinkle with a little salt.

Return the chicken to the oven to brown.

For the sauce, sauté the onion and garlic in olive oil. Add the grated carrot to balance the acidity.

Add the canned peeled tomatoes, a little water, your preferred seasonings, and the basil. Let the mixture simmer for 10 minutes.

Process the sauce with an immersion blender until it achieves a smoother, more uniform texture.

Cook the pasta according to package directions while the chicken finishes browning in the oven.