Heat your oven to 220°C. Cut the peppers in half, remove and discard the seeds. Roughly slice the peppers int large strips. Place in the centre of a shallow roasting pan.

To prepare the chicken for roasting, place The halved lemon, rosemary and thyme into the cavity of the chicken. Massage the olive oil, sea salt and black pepper into the chicken skin, remembering the underside as well.

Place the chicken, breast side down on top of the peppers in the roasting pan. Roast for 1 hour, turning the chicken after 30 minutes, so that it is breast side up. To check chicken is cooked through, pierce the thigh with a skewer and the juices should run clear.

Remove the chicken to a plate and allow to rest for 15 - 20 minutes whilst you get on with the pasta and other components.

Bring a large pot of salted water to the boil and cook the pasta according to pasta instructions.

Meanwhile, using a slotted spoon remove the peppers from the chicken juices and set on the plate with the chicken. Pour the chicken juices into a small saucepan along with the white wine. Place over a medium heat and allow to reduce until almost halved. Check for seasoning then set aside.

Toast the pine nuts in a dry pan until bronzed. Reserve a cup of the pasta cooking water, then drain. Add the pasta and roasted peppers to large serving platter or bowl and pour over the reduced chicken juices. Toss together. This will prevent the pasta drying out as you get on with tearing up the chicken. You can add a little of the reserved pasta cooking water to help the sauce cling to the pasta, if required.

Tear the chicken up skin and all and add to the pasta. If you find it to hot to work with you could use two forks to tear it apart. Sprinkle over the pine nuts and chopped parsley and give everything a final toss together and serve immediately.