Samin takes all the guess work out of making roast chicken in this super easy, succulent and all round delicious buttermilk marinated roast chicken recipe.
I know, it’s been a minute (more like a year) since I’ve posted on The Beader Chef. So let me fill you in since the last time I wrote and why I chose this recipe to post as my comeback to blogging.
Years ago I remember reading a recipe for Engagement Chicken in Glamour Magazine that sounded delicious but more importantly (I was 10 or 11 at the time) had an interesting story: as people at the magazine cooked it for their partners, more and more of them got engaged!
While I’m sure Engagement Chicken is delicious, Ina Garden and Martha Stewart both have recipes, I believe a new recipe has entered the playing field: Samin Nosrat’s buttermilk marinated roast chicken. The proof? About a month after making it I too got engaged!
Other than that, I have been busy with work, my fiancé and I have attended five beautiful weddings, we’ve gone on vacation to Cairo, Egypt (where he proposed!) and travelled around Italy visiting Rome, the Amalfi coast, Tuscany and Venice, and we are planning our wedding!
Exciting times are ahead of us, and even thought at times it feels like there is a lot on our plate, I want to get back to blogging! So here it goes!
Why I Love Buttermilk Marinaded Roast Chicken
Beyond the fact that this roast chicken recipe may have landed me a proposal, I love this recipe because it presents beautifully and is great for entertaining. Your guests will be wowed by the colorful crispy brown skin, amazed how both the white and dark meat are so juicy and will be wondering how you did it.
Personally, I think this show stopper of a main dish is the epitome of an unfussy dinner party when served with simple sides like roasted potatoes with a salad or yummy rapini.
Recipe Notes
Don’t use a buttermilk substitute. The real magic of this recipe comes from the use of buttermilk as its slight acidity helps tenderize the meat. However, if you’re really stuck you can use plain yogurt or milk with a little vinegar or lemon juice (but I’ve never tried these).
Yes, use salt liberally. As you read the recipe below you may think to yourself oh boy that is a lot of salt. In this recipe salt has two roles: it seasons the chicken and it also helps the chicken retain it’s moisture due the buttermilk marinade becoming a sort of brine with its addition. Salt is the reason why this roast chicken recipe succeeds in having both juicy dark meat but also super succulent white meat.
Strategically place the chicken in your oven as it cooks. Weird note I know, but placing the legs at an angle towards the back corners of your oven ensures that the dark meat gets cooked enough while the breast meat doesn’t get over cooked.
Hope you enjoy!’
SAMIN'S BUTTERMILK MARINATED ROAST CHICKEN
Samin takes all the guess work out of making roast chicken in this super easy, succulent and all round delicious buttermilk marinated roast chicken recipe.
INGREDIENTS
- 1 3-4 lb. chicken
- 2 cups buttermilk
- 2 tbsp kosher salt (plus more for seasoning)
INSTRUCTIONS
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The night before pat chicken dry and salt liberally, rest at room temperature for 30 minutes.
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In a plastic bag mix together the buttermilk and 2 tbsp. of salt. Add the chicken, seal and coat. Marinate in the fridge for at least 18 hours (you can turn it over a couple of times but it is not necessary).
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An hour before cooking, remove chicken from the fridge. Preheat oven to 425F with the rack set at the center of the oven.
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Remove the chicken from the marinade removing excess liquid. Tightly tie the legs together with butcher's twine. Place the chicken in a cast-iron skillet with the legs opposite to the handle or on a rimmed baking sheet equipped with a wire rack with the legs facing a corner.
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Place the skillet or baking sheet at the back of the oven so that the legs are facing the back corner while the breasts are facing the center of the oven.
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Cook the chicken for about 20 minutes, at that point the skin should start to brown. Reduce the temperature to 400F and roast for 10 minutes more and then move the chicken so that the legs face the opposite back corner.
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Continue cooking the chicken for 30 minutes more or until the juices run clear and an instant-read thermometer inserted at the thickest part of the thigh reads 165F.
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Once cooked, remove from the oven and let sit for 10 minutes before carving and serving.
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