My Favourite Chicken Recipe

I love cooking whole chicken because of the rich, flavorful juices it holds when cooked just right. One of my favorite things about it is that nothing goes to waste—you can enjoy the tender meat for a meal and use the bones for a nourishing broth later. Lately, my go-to has been oven-roasting the chicken, then carving it and serving it over a bed of noodles, generously drizzled with the delicious pan juices. It’s a light, simple meal that’s both comforting and packed with flavor. Best of all, my kids always ask for more. I love tossing in some fresh arugula for a pop of flavor and a bit of balance, making the dish even more satisfying.

Herb-Roasted Whole Chicken with Savory Noodles

Ingredients:

• 1 whole chicken

• 5 tbsp olive oil

• 1-2 tsp each: Rosemary, Thyme, Basil, Oregano, Cilantro, Garlic powder

• Salt, to taste

• 12 oz organic noodles

Instructions:

Prep the Chicken:

• Preheat oven to 375°F (190°C).

• Place the chicken in a roasting pan.

• Pour 5 tbsp olive oil over the chicken. (always do this first or else your spices will run off with the oil)

• Generously season with rosemary, garlic, thyme, basil, oregano, and cilantro (1-2 tsp each).

• Add salt to taste.

• Rub the seasoning onto the chicken

Bake the Chicken:

• Cover with a lid and bake for 1.5 to 2 hours, or until the internal temperature reaches 165°C (75°F) in the thickest part.

Cook the Noodles:

• While the chicken is baking, cook organic noodles according to package instructions. Drain and set aside.

Rest & Carve:

• Once the chicken is done, let it rest for 10 minutes to keep the juices in.

• Carve the chicken into pieces.

Make the Sauce:

• Pour all the oil and juices from the roasting pan over the noodles.

• If needed, add a little extra olive oil.

• Season with salt to taste and mix well.

Serve and Enjoy.

• Plate the chicken on top of the noodles, mix in some arugala and enjoy a nourishing, farm-fresh meal.