Step 1

Heat the oven to 220ºC (200º fan) 425ºF, gas 7.

Step 2

Rub the chicken all over with the butter, place in an ovenproof dish and season with salt and pepper. Chop a few of the thyme leaves and scatter over the chicken. Put the remaining thyme in the cavity of the chicken.

Step 3

Roast the chicken in the oven for about 1 1/4 hours, basting from time to time. Turn the oven down to 180ºC after 20 minutes.

Step 4

Half an hour before the end of cooking time, cook the pasta according to package instructions. Drain well and rinse.

Step 5

Bring the broth to a boil in a large pan and add the scallions. Let boil for 5 minutes then add the cabbage and sugarsnap peas.

Step 6

Boil for 2 minutes then add the borlotti beans, cooked pasta, tomatoes and parsley. Heat through then pour the vegetables into the dish with the chicken. Return to the oven for 10 minutes and serve.