Buttermilk herb roast chicken

Slather on the buttermilk and say goodbye to dry chicken.

This recipe, adapted from Samin Nosrat's Salt Fat Acid Heat roast chicken is flavorful, moist, and easy - with just a bit of advance planning to give the chicken time to marinate.

Cook time	1 hour (plus 12-24 hours for marinade)
​Servings	2-4

Ingredients

• 1 large chicken (or if you want to adjust to just legs, thighs or breasts, go for that but be sure to buy bone-in, skin-on!)

• 2 cups buttermilk

• Handful of herbs of your choosing such as rosemary, thyme, and dill

• Salt & pepper

Instructions

1. Tuck some herbs beneath the chicken skin and season skin generously with salt. Let sit ~15-30 minutes.

2. Place chicken in a gallon-size bag or large tupperware. Cover with buttermilk and toss in remaining herbs, a few more tablespoons of salt, and pepper to your liking.

3. Seal the bag or tupperware and let marinate in the fridge overnight (12-24 hours).

4. Pull the chicken from the fridge an hour before you plan to cook it.

5. Preheat the oven to 425°F.

6. Remove the chicken from the marinade and scrape off as much buttermilk as you can, seasoning with a touch more salt & pepper and placing in a cast iron skillet or shallow roasting pan. Tie together the legs of the chicken with a piece of butcher’s twine.

7. Place in the oven with the legs facing the rear and cook 20 minutes.

8. Reduce heat to 400°F and continue roasting for 30-40 minutes. If the chicken is browning too much, cover loosely with aluminum foil.

9. Remove from oven once chicken reaches an internal temperature of ~160°F.

10. Let rest 5-10 minutes, then carve & serve!