Heat a drizzle of olive oil in a large pot over medium heat. Add the chicken pieces and brown them slightly. Season with salt.
Add the chopped onion, sliced carrots, diced green bell pepper, garlic, black peppercorns, sage, oregano, and bay leaves to the pot.
Pour water into the pot to cover the chicken, add a bit more salt, and bring to a simmer. Let it cook at medium temperature for 20 minutes to create a rich broth.
Meanwhile, place the ribbon noodles (jufka) in a round baking dish. Drizzle with a little olive oil and bake in the oven for about 5 minutes until lightly golden brown.
Remove the toasted noodles from the oven. Carefully pour the hot chicken broth along with the boiled vegetables over the noodles.
Arrange the boiled chicken pieces on top of the noodles and scatter the cherry tomatoes around the dish.
Bake in the oven at 220°C (430°F) for 20-25 minutes until the liquid is absorbed and the chicken is nicely roasted.
Garnish with fresh parsley and a squeeze of lemon juice before serving.
Cook it hands-free.
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