What happens when you combine a classic roast chicken dinner with the comforting flavours of chicken noodle soup? Mary Berg’s Chicken Noodle Roast Chicken brings together golden, turmeric-seasoned chicken, tender orzo, leeks, carrots and celery in one generous roasting pan.

Inspired by the bright-yellow packets of chicken noodle soup she loved growing up, this clever mash-up transforms a nostalgic favourite into a comforting one-pan dinner. As the chicken roasts, its savoury juices mingle with the broth, flavouring the orzo and vegetables underneath.

Mary Berg’s Chicken Noodle Roast Chicken

Mary Berg

Turmeric-roasted chicken over orzo, leeks, carrots and celery in a savoury chicken broth. Inspired by the comforting flavours of classic chicken noodle soup, this clever mash-up makes a satisfying one-pan dinner.

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Ingredients

1 whole chicken
2 tbsp butter room temperature
1 tsp turmeric
1 tsp chicken bouillon
kosher salt
freshly ground black pepper
2 leeks cut into 1-inch pieces (see note)
2-3 field carrots peeled and cut into 1-inch pieces
2 stalks celery cut into 1-inch pieces
½ fennel bulb thinly sliced and fronds reserved
2 garlic cloves thinly sliced
3 sprigs fresh thyme
1¼ cups orzo or pearl couscous
¼ cup dry white wine optional
4 cups low-sodium chicken broth
1 tbsp chopped parsley

Instructions

Preheat your oven to 450°F.
Spatchcock or flatten the chicken by removing the backbone. To do this, flip the chicken over so that it sits breast side down and, using a pair of kitchen shears, carefully cut along either side of the backbone. 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, 5 to 8 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 begin to pick up a little colour, 6 to 8 minutes, stirring frequently. Stir in garlic, thyme sprigs and orzo, and cook for 1 to 2 minutes.
Deglaze the pan with the white wine or ¼ 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.

Notes

To prepare and clean leeks, trim off the roots and dark-green tops. Chop the white and light-green parts and place 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 particularly sandy, repeat this process with fresh water.

Keyword Mary Berg Chicken recipe, one-pan chicken, roast chicken, Spatchcock Chicken, turmeric roast chicken

Recipe FAQs

Do you have to spatchcock the chicken for this recipe?: Spatchcocking helps the chicken cook evenly and allows it to sit over the orzo and vegetables, so the flavourful juices from the roasting chicken drip into the broth and pasta as everything cooks together. You can remove the backbone and flatten the chicken yourself using kitchen shears, or simply ask your butcher to do it for you.
Can I use pearl couscous instead of orzo?: Yes. Mary Berg’s recipe calls for either orzo or pearl couscous. Both absorb the savoury chicken broth as they cook beneath the roasted chicken, although their textures are slightly different.
What does turmeric add to roast chicken?: Turmeric gives the chicken its golden-yellow colour and adds a subtle earthy flavour. Combined with butter and chicken bouillon, it helps recreate the comforting flavours of the chicken noodle soup that inspired the recipe.
How do I know when the roast chicken is fully cooked?: The chicken is ready when a meat thermometer inserted into the thickest part of the thigh, without touching bone, registers 165°F (74°C). Let it rest for 10 minutes before serving.
Can I make this roast chicken recipe ahead of time?: You can prepare the vegetables and spatchcock the chicken ahead of time, keeping everything refrigerated until you’re ready to cook. For the best texture, roast the chicken and cook the orzo just before serving, as the pasta will continue absorbing liquid as it sits.

Excerpted from In Mary’s Kitchen by Mary Berg. Copyright © 2023 Mary Berg. Photographs by Lauren Vandenbrook. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.