825 minutes
A tender and flavorful roast chicken marinated in buttermilk and seasoned with kosher salt.
Chicken, whole
0 lb
tablespoons
cups
1. Prepare and Season Chicken
Use poultry shears or a sharp knife to remove the wingtips from the chicken and set them aside for stock. Generously season the chicken with kosher salt, then let it sit for about 30 minutes to absorb the seasoning.
2. Marinate the Chicken
In a bowl, stir 2 tablespoons of kosher salt into 2 cups of buttermilk until the salt is completely dissolved. Place the seasoned chicken into a gallon-size resealable plastic bag and pour the buttermilk mixture over it. Seal the bag and refrigerate for at least 12 hours, or up to 24 hours, turning the bag occasionally to ensure even marination.
3. Prepare for Roasting
About an hour before you plan to cook, take the chicken out of the refrigerator to let it come to room temperature. Preheat your oven to 425 degrees, positioning the rack in the center.
4. Roast the Chicken
Take the chicken out of the bag, letting any excess buttermilk drip off, and gently scrape off any remaining buttermilk clinging to the skin. Use butcher’s twine to tie the legs together. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan. Slide the chicken into the oven, positioning it so that the legs face the rear left corner. You should hear a sizzle as it starts to cook.
5. Adjust Oven Temperature
After 20 minutes, reduce the oven temperature to 400 degrees and continue roasting. Move the pan so that the legs now face the rear right corner of the oven, ensuring even cooking. Roast for an additional 30 minutes, or until the juices run clear when you cut between the leg and thigh. If the skin starts browning too quickly, cover the chicken with a loose tent of foil.
6. Rest and Serve
Once the chicken is done, let it rest for 10 minutes before carving and serving. This resting period allows the juices to redistribute, making for a more tender and flavorful roast chicken. Enjoy!
Incorporate chipotle or ancho chili powder into the buttermilk and serve with a side of salsa verde.
Add garam masala, turmeric, and chili powder to the buttermilk for a tandoori-like marinade.
Introduce yogurt in place of buttermilk and season with za'atar, cumin, and coriander for a rich, earthy flavor profile.
Replace chicken with pork chops, marinate in spiced buttermilk, and roast until the pork is tender. Adjust cooking times based on the thickness of the chops.
Use coconut milk mixed with a bit of lime as the tenderizing marinade, and add lemongrass, ginger, and chili to the seasoning.
Aim for at least 24 hours, up to 48 hours, to allow the buttermilk's acidity to tenderize the chicken for maximum flavor and tenderness.
Ensure perfect doneness by using an instant-read thermometer, looking for a temperature of 165°F in the thickest part of the thigh.
Let the chicken rest for 10-15 minutes post-roasting to allow juices to redistribute, ensuring a moist and succulent result.
Thoroughly pat the chicken dry after marinating and before roasting to achieve crispier skin.
Begin roasting at a high temperature (around 425°F) for 10-15 minutes for crispy skin, then lower to 350°F for thorough cooking without burning.
Comments (0)