Turkish Noodles with Chicken & How To Roast The Whole Chicken
2 servings of medium-size egg noodles
2 tbsp butter
Half of barbecued chicken*
1/2 tsp lemon zest, optional
Remove the skin and bones of the chicken. Meanwhile, boil the egg noodles, drain. Melt the butter in a cooking pot. Add the noodles, chicken, salt, pepper, and toss. If there is some juice of the chicken in the plastic container, add it into the noddles for extra flavor:)
You can serve the Turkish Noodles with Chicken with Shepperd's Salad or Mixed Green Salad with Yogurt Dressing.
*You can buy ready, warm barbecued chicken sold in plastic containers. After a busy day at work, stop by a supermarket on the way back home. It is very convenient and you can easily prepare a delicious meal:)
** Or you can use the leftovers of turkey or chickens:)
How To Roast The Whole Chicken
Whole chicken, cleaned, washed, pat it dry with paper towel
1-2 tbsp olive oil
Herbs, like thyme, oregano rosemary...
Preheat the oven to 425 F (220 C).
Drizzle the olive oil on it, rub. Season inside and out with salt and pepper. If you like, you can rub the inside of the chicken with herbs.
Place it in a roasting pan and cook for about 20 minutes. Reduce the temperature to 375°F (190 C) and continue roasting until the juices run clear for about an hour. Or pierce the chicken with a knife in the thick part of the breast to see if the juices run clear. If you bake it for too long, it becomes too dry and tasteless.
Remove the chicken from the oven and place on a cutting board. Let it rest for 15 to 20 minutes before serving.