NEED SOMETHING SIMPLE AND DELICIOUS BUT TASTES LIKE YOU WORKED HOURS TO PREPARE?
Just go for Samin Nosrat’s Buttermilk Roasted Chicken! Oh my! Now technically you’re supposed to marinate the chicken in buttermilk and kosher salt overnight but I didn’t realize I was going to make it for Sunday dinner this week! So, I shortened the marinade time, and “spatchcocked” the chicken (there’s that funny word again that means to cut up a whole turkey or chicken into large pieces). Now I won’t ask you to suffer through watching me do this as it is clear I have a lot of practice to do! Samin, your instructions were perfect, but your student wasn’t! Once I master this, we can look at the bloopers and get a good laugh, but for now, let’s pretend I mastered it!
HOW EASY IS IT?
Very! Now the beauty of this recipe is it’s simplicity with ingredients and cooking! You can buy chicken parts already “spatchcocked”, and with a large roasting pan or cast iron skillet, buttermilk and kosher salt (I added black pepper), you’re ready to go! I only marinated it for about 30 minutes, and no more than an hour in the oven, and you’ve got the moistest chicken ever! That left me some time to make homemade mashed potatoes but with buttermilk instead of regular milk (wow! what a delicious alternative)! I microwaved fresh green beans in its package, and made some gravy with the wings and backbone I had from the chicken!
THANK YOU SAMIN NOSRAT FOR MY NEW FAVORITE CHICKEN RECIPE!
It’s so wonderful to learn from others and find out that you can follow a recipe and make it your own, and it works! I can’t wait to try the buttermilk marinade overnight, and I’m sure it will be even more moist and delicious! I’d like to try this on my Thanksgiving turkey, too, and add in the sage, thyme and parsley herbs! The sky’s the limit!
So until next time,
Let’s get cookin”
Buttermilk Roasted Chicken (Samin Nosrat's Flagship Recipe)
- 1 Cast Iron Pan (10 - 12 inch) You can substitute a large roasting pan or aluminum pan
- 1 Aluminum pan or glass dish for marinating the chicken You can also use Ziploc bags
- 4 - 5 pounds chicken parts (2 breasts, 2 thighs, 2 legs, 2 wings) You can also buy a 6 pound roaster chicken and spatchcock it into the 8 pieces)
- 2 cups buttermilk
- 2 tbsps Kosher salt
- 1 tbsp black pepper
- Rinse and pat dry the chicken parts. Set aside the wings to make chicken stock or gravy.
- Place chicken parts in a large aluminum pan. Sprinkle Kosher salt on the chicken parts, covering front and back of the pieces. Do the same with the pepper.
- Pour buttermilk over the chicken parts,, making sure to lift the pieces so that the buttermilk coats both front and back of the chicken parts.
- Marinate for at least 30 minutes, but the longer you marinate the better, especially if you can do it overnight.
- Remove the chicken pieces into your cast iron or roasting pan by gently shaking off any excess buttermilk on your chicken before placing in the pan.
- Preheat your oven to 425°
- Place your cast iron or roasting pan in the oven and roast for 20 minutes until you see the pieces begin to brown. You can baste your chicken with the juices at the bottom of the pan a couple times if throughout cooking if you'd like.
- Reduce your heat to 400° and roast another 20 - 30 minutes, checking the temperature in the breasts and thighs so that they reach 180°. (They are the thickest pieces.)
- Serve in the cast iron or roasting pan if you'd like or you can remove the chicken pieces to a large serving platter.
- Serve with mashed potatoes,, chicken gravy and green beans for a delicious well-balanced dinner!