Source : the age
Step 1
Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Pat the chicken skin dry with paper towels and season with salt and pepper. Add the chicken, skin side down, and cook for 4-6 minutes or until the skin is deep golden and crisp. Turn and cook for a further 4 minutes or until cooked through. Transfer to a plate, cover loosely with aluminium foil to retain heat and leave to rest before slicing thickly crosswise.
Step 2
Place 2 tablespoons of the remaining oil and the garlic into a large, deep frying pan over medium-low heat. Season with a pinch of salt and cook, stirring occasionally, for 3-4 minutes or until fragrant and lightly golden.
Step 3
Meanwhile, cook the pasta in a large saucepan of boiling salted water for 6-8 minutes or until al dente. Reserve ½ cup of the pasta cooking water, then drain.
Step 4
Add the drained pasta, reserved cooking water, chilli flakes, parsley, half the lemon zest and half the lemon juice to the garlic oil. Toss vigorously over low heat for 1-2 minutes until the liquid emulsifies into a glossy sauce that coats the pasta. Season to taste.
Step 5
Whisk the remaining olive oil, lemon zest and lemon juice together in a bowl to make the dressing. Toss the baby spinach with the dressing in a separate bowl.
Step 6
Divide the warm pasta between serving plates and top with sliced crispy chicken. Serve alongside the dressed baby spinach salad and finish with grated parmesan.
