Recipe: Roasted Buttermilk Chicken

Today we’re mixing it up with something a little different — a recipe!  Woot!  Yes, I should probably have taken pictures but I forgot and then my kid and husband wolfed down the food so — next time.  For now, suffice it to say that my very picky eater enjoyed the meal.

ROASTED BUTTERMILK CHICKEN

PREP: 5 minutes
SET: 8 hours to overnight
COOK: 2 hours, 15 minutes

INGREDIENTS

  • 1 whole chicken, around 3 pounds
  • 2 cups buttermilk
  • 1/4 cup olive oil
  • 6 cloves of garlic, smashed
  • 1 TBSP thyme if fresh, 3/4 tablespoon if dry.
  • 2 TBSP salt
  • 1 TSP black pepper
  • 5-6 sprigs fresh thyme
  • a few TBSP flour**

INSTRUCTIONS

  1. Grate the zest from lemon to measure around 1 teaspoon. Set this lemon aside. Combine buttermilk, olive oil, 4 smashed garlic cloves, chopped thyme, 1 TBSP salt, pepper, and lemon zest in a large plastic freezer bag. Seal bag, and shake it to evenly mix. Add the whole chicken to bag and seal. Place the bag, breast side down, in the refrigerator and chill 8 hours or up to overnight, shaking the bag occasionally to evenly marinate.
  2. Preheat oven to 350°F with rack in middle of oven. Remove chicken from marinade, and pat dry with paper towels. Discard marinade.**
  3. Season chicken with remaining 1 TBSP salt, using some salt in the cavity as well. Stuff the cavity with thyme sprigs, the zested lemon cut in half, and remaining 2 smashed garlic cloves. Tie legs together with kitchen twine, and tuck wing tips under to prevent over crispiness.
  4. Transfer to a large cast-iron skillet. Place a sheet of parchment paper over chicken. Top with 2 large sheets of aluminum foil, and crimp around edges of skillet to seal.
  5. Bake chicken in the oven for one hour and 20 minutes, or until a thermometer inserted into the thickest part of the thigh registers around 150°F degrees (it’s okay if it’s over this temperature).
  6. Remove chicken from oven, and discard parchment paper and foil. Increase oven temperature to broil; let oven preheat 5 minutes
  7. Baste chicken with pan juices. Return chicken to oven, and broil until skin is dark golden brown, about 10 minutes. You may baste it once halfway through if you desire.
  8. Let rest 10 minutes. (Internal temperature will continue to rise to 165°F.) Carve chicken, and drizzle pan drippings over sliced meat. Garnish with thyme leaves if desired.
  9. **Some marinate may be kept and brought to a boil in a saucepan for 5 to 7 minutes. reduce to a slow simmer, add flour, and stir until thickened. Serve as a gravy over the chicken.
Advertisements

Speak Your Mind!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s