Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole chicken (about 4 lb / 1.8 kg), giblets removed
- 2 1/2 tsp kosher salt, divided
- 1 1/4 tsp black pepper, divided
- 2 tsp dried thyme (or 1 Tbsp fresh)
- 1 tsp dried rosemary (or 2 tsp fresh, minced)
- 1 tsp smoked paprika (optional)
- 4 Tbsp unsalted butter, softened
- 1 Tbsp olive oil
- 1 lemon, halved
- 1 small yellow onion, quartered
- 4 garlic cloves, smashed
- 1/2 cup low-sodium chicken broth or water
- 12 oz (340 g) wide egg noodles (Amish-style if possible)
- 6 Tbsp Amish-style unsalted butter (for noodles)
- 1/4 to 1/3 cup defatted pan drippings
- 1/4 cup reserved pasta cooking water
- 1/4 cup chopped fresh parsley
Do This
- 1. Preheat oven to 325°F (165°C). Pat chicken dry. Mix softened butter with salt, pepper, thyme, rosemary, and paprika.
- 2. Rub herb butter under and over the skin. Stuff cavity with lemon halves, onion, and garlic. Drizzle chicken with olive oil.
- 3. Place chicken breast-side up in a roasting pan with 1/2 cup broth or water. Roast 1 hour 15 minutes to 1 hour 30 minutes.
- 4. Increase oven to 425°F (220°C) and roast 15 to 20 minutes more, until skin is deep golden and thigh reads 165°F (74°C). Rest 15 to 20 minutes.
- 5. Pour pan drippings into a measuring cup, skim most fat. Reserve 1/4 to 1/3 cup flavorful juices for noodles.
- 6. Boil noodles in salted water until tender. Drain, reserving 1/2 cup cooking water. Toss noodles with 6 Tbsp Amish butter, pan drippings, a splash of pasta water, parsley, salt, and pepper.
- 7. Carve chicken and serve over or alongside buttered noodles, spooning extra pan juices on top.
Why You’ll Love This Recipe
- Classic Sunday-supper comfort: juicy, herb-scented roast chicken with rich, buttery Amish-style egg noodles.
- Slow roasting keeps the meat tender and moist while a final blast of high heat crisps the skin beautifully.
- Pan drippings are folded into the noodles, so every bite tastes like roast chicken and butter in the best possible way.
- All straightforward, home-cook-friendly techniques with ingredients you can find in any grocery store.
Grocery List
- Produce: 1 lemon, 1 small yellow onion, 4 garlic cloves, fresh parsley
- Dairy: Amish-style unsalted butter (or other high-quality unsalted butter)
- Pantry: 1 whole chicken (about 4 lb), wide egg noodles, kosher salt, black pepper, dried thyme, dried rosemary, smoked paprika (optional), olive oil, low-sodium chicken broth (or water)
Full Ingredients
For the Roast Chicken
- 1 whole chicken (about 4 lb / 1.8 kg), giblets removed and patted very dry
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp dried thyme or 1 Tbsp finely chopped fresh thyme
- 1 tsp dried rosemary or 2 tsp finely chopped fresh rosemary
- 1 tsp smoked paprika (optional, for color and subtle smokiness)
- 4 Tbsp unsalted butter, softened to room temperature
- 1 Tbsp olive oil
- 1 lemon, halved
- 1 small yellow onion, peeled and quartered
- 4 garlic cloves, smashed
- 1/2 cup low-sodium chicken broth or water (to keep drippings from burning)
For the Amish Buttered Noodles
- 12 oz (340 g) wide egg noodles, Amish-style if available
- 6 Tbsp Amish-style unsalted butter (high-fat, rich butter is ideal)
- 1/4 to 1/3 cup defatted pan drippings from the roast chicken (see instructions)
- 1/4 cup reserved pasta cooking water (plus extra as needed)
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 tsp kosher salt, or to taste (you may need less depending on drippings)
- 1/4 tsp freshly ground black pepper, or to taste
For Serving (Optional)
- Additional chopped fresh parsley
- Flaky salt
- Extra lemon wedges
Step-by-Step Instructions
Step 1: Prep the Chicken and Aromatics
Remove the chicken from the refrigerator 20 to 30 minutes before roasting so it takes the chill off. Pat it very dry inside and out with paper towels; dry skin is key for browning. Place the chicken breast-side up on a cutting board or in a roasting pan.
In a small bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 2 tsp dried thyme (or 1 Tbsp fresh), 1 tsp dried rosemary (or 2 tsp fresh), 1 tsp smoked paprika (if using), and the 4 Tbsp softened butter. Mash together with a fork until you have a smooth, spreadable herb butter.
Prepare your aromatics: halve the lemon, quarter the onion, and lightly smash the 4 garlic cloves with the side of your knife to release their flavor.
Step 2: Season and Butter the Chicken
Gently loosen the skin over the chicken breasts and thighs by sliding your fingers under it, being careful not to tear it. Spread about half of the herb butter directly onto the meat under the skin, concentrating on the breasts and thighs. This bastes the meat from the inside as it cooks.
Rub the remaining herb butter all over the outside of the chicken, including the legs and wings. Make sure it is well coated. Stuff the cavity with the lemon halves, onion quarters, and smashed garlic cloves. If you like, tie the legs together with kitchen twine to help the chicken cook evenly and look neat.
Drizzle the chicken with 1 Tbsp olive oil to encourage browning. Place it breast-side up in a roasting pan or an oven-safe skillet. Pour 1/2 cup chicken broth or water into the bottom of the pan to prevent the drippings from burning.
Step 3: Slow-Roast the Chicken
Preheat your oven to 325°F (165°C) with a rack in the center position. Place the chicken in the oven and roast for 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of your bird. About halfway through, you can spoon some pan juices over the top if you like, though the butter under the skin will keep it moist.
Begin checking the internal temperature after about 1 hour 10 minutes. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. When it reaches around 150°F to 155°F (65°C to 68°C), you are ready for the final high-heat stage to crisp the skin.
Step 4: Crisp the Skin and Rest the Chicken
Increase the oven temperature to 425°F (220°C) and continue roasting the chicken for 15 to 20 minutes, or until the skin is deep golden brown and the thickest part of the thigh reaches 165°F to 170°F (74°C to 77°C). If any areas are browning too quickly, you can tent them lightly with foil.
Carefully transfer the chicken to a cutting board, tipping any juices from the cavity back into the roasting pan. Loosely tent the chicken with foil and let it rest for 15 to 20 minutes. Resting allows the juices to redistribute so the meat stays moist when carved.
While the chicken rests, pour the pan drippings into a heatproof measuring cup or fat separator. Let them sit for a few minutes, then skim off and discard most of the clear fat layer on top, leaving the darker, more flavorful juices beneath. You should have about 1/4 to 1/3 cup of these defatted drippings; set them aside for the noodles.
Step 5: Cook the Wide Egg Noodles
While the chicken is in its final roasting stage or resting, bring a large pot of well-salted water to a boil (it should taste pleasantly salty, like the sea). Add the 12 oz of wide egg noodles and cook according to package directions until just tender, usually 7 to 9 minutes for Amish-style noodles.
Before draining, scoop out and reserve about 1/2 cup of the starchy pasta cooking water. Drain the noodles well, then return them to the warm pot (off the heat) so they stay hot while you finish the sauce.
Step 6: Make the Amish Buttered Noodles with Pan Drippings
To the pot of hot noodles, add 6 Tbsp Amish-style unsalted butter. Toss gently until the butter is mostly melted and coating the noodles. Pour in 1/4 cup of the reserved defatted pan drippings and 1/4 cup of the reserved pasta cooking water. Toss again until the noodles are glossy and evenly coated. If the noodles seem dry, add a bit more pasta water, 1 Tbsp at a time.
Stir in 1/4 cup chopped fresh parsley, 1/2 tsp kosher salt (or to taste, remembering the drippings may be salty), and 1/4 tsp black pepper. Taste and adjust seasoning with more salt, pepper, or drippings as you like. The noodles should be buttery, silky, and lightly sauced, not soupy.
Step 7: Carve and Serve
Carve the rested chicken by removing the legs and thighs first, then the wings, and finally slicing the breasts against the grain into thick slices. Arrange the pieces on a warm platter.
Serve generous spoonfuls of the Amish buttered noodles on each plate, then top with slices or pieces of roast chicken. Spoon any remaining defatted pan juices over the chicken and noodles for extra flavor. Garnish with additional fresh parsley and a sprinkle of flaky salt if you like, and offer lemon wedges at the table for a bright squeeze over the top.
Pro Tips
- Dry chicken = crisp skin: Pat the chicken very dry before adding the herb butter. Any surface moisture turns to steam and keeps the skin from crisping.
- Use a thermometer, not the clock: Ovens vary. The times given are a guide, but the internal temperature (165°F in the thigh) is your best indicator of doneness.
- Do not skip the rest: Resting the chicken 15 to 20 minutes is crucial. Cutting too early will cause the juices to run out, leaving the meat drier.
- Control noodle creaminess with pasta water: Add pasta water gradually to the noodles until they are silky and lightly sauced. It helps the butter and drippings cling.
- Season the noodles last: Taste after adding the drippings. They can be salty, so add extra salt only after everything is combined.
Variations
- Garlic and lemon-forward chicken: Double the garlic, add lemon zest to the herb butter, and squeeze extra fresh lemon juice over the carved chicken just before serving.
- Creamy Amish noodles: Stir 1/4 to 1/3 cup heavy cream into the noodles along with the butter and drippings for a richer, more luxurious side.
- Herb-roasted vegetable bed: Add carrots and extra onion wedges to the roasting pan under the chicken. They will roast in the drippings and make a built-in side dish.
Storage & Make-Ahead
Cool leftovers to room temperature (no more than 2 hours at room temp), then store the chicken and noodles separately in airtight containers in the refrigerator for up to 3 to 4 days. Reheat the chicken in a 325°F (165°C) oven, covered, for 15 to 20 minutes, just until warmed through, or gently in a covered skillet with a splash of broth. Reheat the noodles in a saucepan over low heat with a small splash of water or broth and an extra pat of butter, stirring until hot and glossy again. Both the cooked chicken and noodles can be frozen for up to 2 to 3 months; thaw overnight in the refrigerator before reheating. The chicken can also be roasted a few hours ahead, carved, and gently rewarmed with a bit of broth in a covered baking dish just before serving.
Nutrition (per serving)
Approximate values for 1 serving (about 1/4 of the chicken and 1 heaping cup of noodles): 780 calories; 45 g protein; 45 g carbohydrates; 45 g total fat; 20 g saturated fat; 220 mg cholesterol; 850 mg sodium; 2 g fiber. Actual values will vary based on the exact size of the chicken, how much skin is eaten, and how much pan dripping is used in the noodles.
