Description
This classic Amish Farmhouse Feast features a perfectly roasted whole chicken seasoned with herbs and paprika, accompanied by creamy mashed potatoes, buttery egg noodles with fresh parsley, tender green beans, and rich homemade gravy made from pan drippings. A comforting and hearty meal ideal for Sunday dinners or holiday gatherings.
Ingredients
Scale
For the Roast Chicken:
- 1 whole chicken (about 4 pounds)
- 2 tablespoons butter (softened)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 onion (quartered)
- 2 garlic cloves (smashed)
For the Mashed Potatoes:
- 2 pounds russet potatoes (peeled and cubed)
- 4 tablespoons butter
- ½ cup whole milk
- Salt and pepper to taste
For the Buttered Noodles:
- 12 oz egg noodles
- 4 tablespoons butter
- 1 tablespoon chopped fresh parsley
- Salt to taste
For the Green Beans:
- 1 pound fresh green beans (trimmed)
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Gravy:
- 2 tablespoons pan drippings
- 2 tablespoons flour
- 1 ½ cups chicken broth
- Salt and pepper to taste
Instructions
- Roast Chicken: Preheat the oven to 375°F (190°C). Rub the whole chicken thoroughly with softened butter, then season evenly with salt, black pepper, dried thyme, and paprika. Stuff the cavity of the chicken with the quartered onion and smashed garlic cloves. Place the chicken breast side up in a roasting pan. Roast in the oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken occasionally with pan juices to keep it moist. Once cooked, remove from oven and let it rest for 10–15 minutes before carving.
- Mashed Potatoes: While the chicken is roasting, place peeled and cubed russet potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes and return them to the pot. Mash them until smooth and creamy, adding the butter and whole milk. Season with salt and black pepper to taste and stir until well combined.
- Buttered Noodles: Cook the egg noodles according to package instructions until al dente. Drain and return to the pot or a serving bowl. Toss the noodles with butter, chopped fresh parsley, and a pinch of salt until the butter is melted and noodles are evenly coated.
- Green Beans: Steam or boil the fresh trimmed green beans for about 4–5 minutes until they are crisp-tender. Drain if boiled. Toss the warm beans with butter, salt, and black pepper for seasoning.
- Gravy: After removing the chicken from the roasting pan, place the pan on the stovetop over medium heat. Whisk the flour into the pan drippings, stirring constantly to avoid lumps. Gradually add the chicken broth while whisking until the gravy is smooth. Let it simmer until it thickens to the desired consistency. Season with salt and pepper to taste.
Notes
- This Amish-style meal is ideal for weekend family dinners or special holiday occasions.
- Feel free to complement the feast with classic sides like homemade rolls or apple pie for dessert.
- Resting the chicken after roasting allows juices to redistribute, enhancing moisture and flavor.
- Use fresh herbs for a brighter flavor if available instead of dried thyme.
