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Chicken noodle roast chicken
With its bright-yellow colour from the turmeric, this roast brings together a company-worthy classic and my childhood fave, neon-yellow chicken noodle soup from a packet.
YIELDS
4
TO
6
Ingredients
- 1 whole chicken
- 2 tablespoons butter, room temperature
- 1 teaspoon turmeric
- 1 teaspoon chicken bouillon
- Kosher salt and black pepper
- 2 leeks, cut into 1-inch pieces
- 2 to 3 field carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1/2 fennel bulb, thinly sliced and fronds reserved
- 2 garlic cloves, thinly sliced
- 3 sprigs fresh thyme
- 1 1/4 cups orzo or pearl couscous
- 1/4 cup dry white wine, optional
- 4 cups low-sodium chicken broth
- 1 tablespoon chopped parsley
Directions
- Preheat your oven to 450°F.
- Spatchcock or flatten the chicken by removing the backbone. To do this, flip the chicken over so it sits breast side down and carefully cut along either side of the spine using a pair of kitchen shears. Flip the bird over and press down to flatten it.
- In a bowl, mash together the butter, turmeric, and bouillon. Using your fingers or a small spoon, separate the skin from the chicken breasts and thighs and spread half of the butter mixture as evenly as possible under the skin.
- Place a braiser or heavy-bottomed roasting pan over medium-high heat. Season the chicken skin with salt and pepper, add half of the remaining butter mixture into the hot pan, and sear the chicken, breast side down, until golden, five to eight minutes. Remove from the pan and set aside, breast side up.
- Add the remaining butter to the pan along with the leeks, carrots, celery, and fennel and season with salt and pepper. Cook until the vegetables pick up a little colour, stirring frequently, for six to eight minutes. Stir in garlic, thyme sprigs, orzo, and cook for one to two minutes.
- Deglaze the pan with the white wine or one-quarter cup of water, then add the chicken broth. Place the seared chicken, breast side up, into the pan and carefully transfer to the oven. If the pan looks a little full, place a large sheet pan or a piece of aluminum foil on the rack below in case of any boil-over. Cook for 40 to 45 minutes or until the internal temperature of the chicken reaches 165°F.
- If the chicken skin begins to brown too much, place a lid or a piece of aluminum foil overtop. When cooked through, remove from the oven and set aside to rest for 10 minutes. Scatter over the parsley and fennel fronds and serve. Enjoy!
TIP: To prepare and clean leeks, trim the roots and dark green tops. Chop the white and light-green parts and place them in a large bowl filled with tap water. Run your hands through the leeks so that any dirt falls to the bottom of the bowl. Using your hands, scoop the leeks out of the water, allowing as much water as possible to drain away. If your leeks are mainly sandy, repeat this process with fresh water.
