I am really into recipe mash-ups. I’ll blame it on my general and lifelong inability to decide what I want to cook and eat. 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. –Mary Berg
Mary Berg's Chicken Noodle Roast Chicken
- 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
- 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.