Italian roast chicken

Preheat oven to 200°C (180°C fan-forced). Place tomato, cherry tomatoes, onion, garlic, parsley, vinegar and half the oil in a large roasting pan; toss to combine. Season. Place 2 of the rosemary sprigs on top of tomato mixture in pan.

Rinse chicken cavity under cold running water. Pat dry with paper towels. Place on a plastic chopping board, breast-side up. Using the tip of a large sharp knife, cut through the skin between one side of the breast and leg. Pull apart to expose the bone joint. Cut through joint to remove leg and thigh (maryland), then cut through the joint that joins the drumstick and thigh piece. Repeat on other side of chicken. Remove wings through bone joint. Turn over chicken. Using kitchen scissors, cut carcass along either side of backbone towards neck to release breast section. Reserve carcass for stock. Turn breast over; press down firmly with hand to flatten. Carefully cut breast in half lengthwise through breast bone.

Place chicken over vegetables in pan. Season. Pull leaves from remaining rosemary sprig sprinkle over chicken. Drizzle chicken with remaining oil. Cover with a piece of baking paper, then foil; bake for 30 minutes. Remove foil and baking paper; bake for 20 minutes more or until browned and cooked. Remove dish from oven. Cover with foil; stand for 10 minutes.

Serve chicken with Parmesan Pasta.

Cook pasta in a large saucepan of boiling salted water 10 minutes or until tender. Drain, reserving 1/4 cup of the cooking liquid.

Return pasta to pan. Add reserved cooking liquid, cream, parmesan and parsley to pasta; toss to combine. Season. Serve.