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
Tuck some herbs beneath the chicken skin and season skin generously with salt. Let sit ~15-30 minutes.
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.
Seal the bag or tupperware and let marinate in the fridge overnight (12-24 hours).
Pull the chicken from the fridge an hour before you plan to cook it.
Preheat the oven to 425°F.
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.
Place in the oven with the legs facing the rear and cook 20 minutes.
Reduce heat to 400°F and continue roasting for 30-40 minutes. If the chicken is browning too much, cover loosely with aluminum foil.
Remove from oven once chicken reaches an internal temperature of ~160°F.
Let rest 5-10 minutes, then carve & serve!
