Roasted Cherry Tomato Spaghetti

Roast the tomatoes: Wash and dry all the produce. Cut the cherry tomatoes in half. Toss them with the vinegar and a drizzle of oil on a baking sheet. Roast in the centre of the oven until they are slightly shrivelled and juicy, 20-22 min.

Prep: Meanwhile, boil a large pot of salted water. Zest, then cut the lemon in half. Mince or grate the garlic. Finely chop the chili (remove the seeds and ribs if you prefer less heat.)

Sear the chicken: Pat the chicken thighs dry with a paper towel, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken, skin-side down. Cook until golden, 3 min per side. Arrange the chicken, skin-side up, on the baking sheet with the tomatoes. Sprinkle the tops with lemon zest. Return to the oven and roast until the chicken is cooked through, 12-15 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Cook the pasta: Meanwhile, add the spaghetti to the boiling water. Cook until pasta is al dente, 9-10 min. Drain.

Meanwhile, add a drizzle of oil in the same pan over medium, then add the garlic and as much chili as you like. Cook for 1 min, then add the pasta, arugula, cherry tomatoes and half the Parmesan. Toss until coated. Season with salt and pepper.