Roast chicken and pasta salad

Preheat oven to 200°C. Combine 2 tablespoons of olive oil, chicken spice, salt and pepper in a small bowl. Rub the oil and spice mixture into the NamChicken pieces, making sure to cover evenly. Place chicken on a baking tray lined with baking paper. Roast for 30 minutes, turning once, or until chicken is cooked through.

Meanwhile, cook fusilli in a saucepan of salted boiling water for 8 - 12 minutes or until al dente. Drain and transfer to a large bowl.

Once the chicken is done, remove from oven. Then set oven to grill. Place the zucchini, red pepper and onion in a bowl. Drizzle with 2 tablespoons oil and toss to coat. Place on a baking tray, put into the oven and grill for 5 - 7 minutes or until tender and charred. 

Add zucchini, red pepper, onion, basil, feta, lemon juice, and 2 tablespoons of olive oil to the pasta. Season with salt and pepper and toss gently to combine. Divide the salad among 4 serving plates and top with the chicken. Serve with lemon wedges.