Instructions

1. Crush the parsley and basil leaves along with the olive oil with some salt and pepper.
2. Apply this onto the chicken legs evenly.
3. Place the chicken in roasting tray. Toss in the vine ripened tomatoes and garlic.
4. Squeeze the lemon on the chicken.
5. Pre heat oven to 190°C. Place the roasting tray in it and let it cook for 45 min.
6. Remove the tray and set aside the chicken in a plate and rub in the juices onto the chicken from the tray.
7. Place the chicken again in the oven for 5 minutes and remove.
8. Add the balsamic vinegar to the tomatoes in the tray.
9. Remove the tomatoes from the vines and crush them in the same tray.
10. Set the roasting tray on a medium flame for 5 minutes.
11. Meanwhile, boil water with some salt and add the tagliatelle until al dente.
12. Strain the water and set aside a little bit of this water.
13. Add the pasta to the tomatoes in the tray and coat the pasta with all the juices.
14. Shift the pasta to a dish and add the set aside starch from boiling the pasta.
15. Carve the juicy chicken and add to the pasta and serve hot.