Go Back
Robin Ward

Easy One-Pot Roast Chicken and Buttery Noodles - So Delicious!

Genius One-Pot Juicy Roast Chicken & Creamy Noodles – Tender, juicy roast chicken with rich, buttery, creamy noodles—an easy, comforting family dinner favorite!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Course: #maincourse
Cuisine: #comfortfood, American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3 to 4 lbs. whole chicken
  • 2 Tbsp unsalted butter, softened
  • salt and freshly ground black pepper
  • 1 Parmesan rind, plus grated Parmesan for serving
  • 1 head garlic, cloves segmented, kept in their sheaths I went with peeled garlic since that's what I had on hand.
  • 1 lb. wide egg noodles
  • 1 sprig rosemary
  • 3 Tbsp sour cream or creme fraiche (Use more for a creamier sauce if desired.)

Equipment

  • Dutch oven or oven safe heavy bottomed pot

Method
 

  1. Heat the oven to 500 degrees. Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.
  2. Pat the chicken dry, then rub the chicken all over with the butter (dot if it's not smearable). Generously sprinkle salt into the cavity and all over the skin, then follow with pepper. Stuff the Parmesan rind into the cavity of the chicken and place the chicken in a large Dutch oven. Scatter the garlic cloves around the chicken. Roast, uncovered, for 30 minutes.
  3. When the chicken is golden and a chestnut-colored caramel has formed around the base of the bird, transfer the pot to the stovetop. Squash the garlic cloves with the tines of a fork to squeeze out their roasted flesh. Discard the sheaths if you'd like.
  4. Pour in enough water to cover up mid-thigh around the bird (5 to 8 cups), avoiding the crisp breast skin. Bring the water to a simmer over high heat. Lower the oven temperature to 400 degrees and return the pot to the oven without its lid. Cook for another 60 minutes.
  5. When the chicken looks like it's giving up the will to hold itself together, remove the pot from the oven and place it on a burner over a high flame. Taste the liquid and season with salt.
  6. Press the noodles into the broth and poke them down as they soften to make sure they're all submerged. Add another 2 to 4 cups of water if necessary to deep the noodles just covered. Boil over high heat for 4 to 5 minutes, stirring the noodles occasionally, until they're cooked through.
  7. Turn off the flame and bury the rosemary sprig among the noodles. Let sit for 5 minutes for the rosemary to infuse and for the broth to thicken. Stir in 2 tablespoons of sour cream, taste and season the broth. Finish with a generous grind of black pepper and the final tablespoon of sour cream. Take the pot to the table and pull apart the chicken, serving it with a tangle of noodles, and lots of grated Parmesan on top.

Notes

Optionally, place garlic cloves inside the chicken cavity along with the parmesan rind if you are concerned about the garlic burning. In my experience, the garlic didn't burn, as shown in the video. You can also tie the legs together with twine. I didn't see the need to, but this depends on your preferred presentation. If a parmesan rind is unavailable, you may substitute it with a 2-ounce chunk of parmesan cheese.