Crispy Skin Chicken

Meanwhile, pull the thyme leaves from their stalks. Discard the stalks. Sprinkle half of the thyme onto the flesh side of the chicken along with half the paprika. When the skin on the chicken is crispy, turn in your pan, then transfer to a baking tray. Roast skin side up until no longer pink in the middle, 12-15 mins. When cooked, wrap in foil to keep warm and rest. Keep the pan we will make the sauce in it later.

Meanwhile, cut the broccoli into florets (small trees). Pop the broccoli onto a baking tray and drizzle on a glug of oil. Season with salt and black pepper. Toss to and then roast until crispy and the stalks are tender, 12-15 mins. Halve, peel and slice the shallot into thin half moons.

When the water is boiling, add the rigatoni and cook for 11-12 mins. When the pasta has been cooking for 9-10 mins, add the spinach to the boiling water . Stir gently to submerge the spinach and leave to cook for the last 2 mins of the pasta cooking time. Drain into a colander and return to the pan. Season with salt and pepper and drizzle over some olive oil to stop the pasta sticking together. Cover with a lid to keep warm.

Meanwhile, heat your frying pan (from earlier) over medium heat. Add a glug of oil and the shallot. Cook until softened, 4-5 mins. Add the leftover paprika and thyme. Cook for 1 minute more. Pour in the water (specified in ingredients list,) stir in the chicken stock pot. Bring to the boil and simmer for 3-4 mins. Then add the creme fraiche bring up to the boil and remove from the heat. Season to taste with salt and pepper.