Happy Chicken & Lemon Spaghetti

A friend had us over for lunch while we were in ID and this is what she served. It was delicious and looks simple to recreate!

"Happy Chicken"
2 1/2 lbs. skinless, boneless chicken cut into pieces
6 cloves garlic, crushed
3 T fresh rosemary
3 T EVOO
1 lemon, zested and juiced
1 T grill seasoning ( I use quite a bit more)
1/2 cup dry white wine or chicken broth

Preheat oven to 450. Arrange chicken in baking dish, 9x13. Add garlic, rosemary, evoo, lemon zest, and grill seasoning to the dish. Toss to coat chicken - then place in oven. Roast 20 minutes. Add wine (broth) & lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove from the oven. Serve by spooning pan juices over the chicken.

"Lemon Spaghetti"
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.