If you are wondering what to do with leftover roasted chicken, put it in pasta!
1 small whole chicken
1 lb. penne pasta or pasta of your choice (whole grain or regular)
2 bundles of fresh thyme
2 cups heavy cream
1/2 cup chicken broth
salt and pepper to taste
olive oil as needed (see directions below)
parmesan cheese as needed to top over pasta
Preheat oven to 400; take the neck and liver out of the chicken and clean; pat dry; sprinkle small amount of coarse salt on the inside of the chicken; get lemon zest of lemons and place into small bowl; then cut lemons into wedges and place in bowl with fresh thyme; drizzle olive oil over the lemon wedges and thyme and mix; place lemons and thyme mixture into the chicken; tie chicken appropriately to stabilize and close opening; place chicken in roasting pan (use rack if you have one); sprinkle some coarse salt and a small drizzle of olive oil on top; turn down temperature to 375 once oven is preheated; cook in oven for 55-65 minutes or until done; let chicken sit for approximately 15 minutes to rest; pull chicken off into small pieces and place in a bowl.
Place the 2 cups heavy cream into skillet with some fresh thyme and cook on medium to low heat on stove for approximately 20 minutes to let thicken (cream should reduce by half); add 1/3 to 1/2 the pieces of chicken, lemon juice from the some lemon wedges that were cooked in the chicken, 1/2 cup chicken broth, and salt/pepper to taste; let simmer for 15-20 minutes and then add cooked pasta to skillet; mix well and serve. Top with parmesan cheese!