MainsMay 19, 2019
Buttermilk Roasted Chicken
Roasted spatchcocked chicken marinade in buttermilk, is like a dream come true. All the soft fall apart chicken goodness you get from buttermilk marinated fried chicken, but without the diet destroying crust. If you are feeling chickeny, this is a solid technique.
Serves: 4 with a side
Timing: Prep ahead 1 day, 1.5 hour cooktime, 15 minutes prep time
Mise en Place
Staples
- 2 tbsrosemary, minced
- 2 clovesgarlic, minced
- 1 1/2 tbskosher salt
- 1 tbsblack pepper
- 1 tbshoney
- 1/4 cupcanola oil
- canola oil
Dairy
- 2 cupsbuttermilk
Meat
- 1chicken
Equipment
- 1bowl
- 1gallon ziptop bag
- 1roasting pan
- oven, 425
- kitchen shears
- whisk
Directions
- using the shears, spatchcock the bird, separate thighs from breast, and reserve the backbone for stock
- in the bowl, whisk together buttermilk, oil, honey, salt, pepper, rosemary, and garlic
- put bird pieces in ziptop bag
- pour mixture into bag
- seal bag, move marinade around to ensure contact with all pieces of bird
- place in fridge overnight
- heat oven to 425
- evac bird from marinade, letting excess drip off
- arrange chicken on rack in roasting pan
- drizzle on a bit of canola oil over the top of the bird
- cook in oven for 40 minutes
- reduce heat to 350 and cook for another 15-25 or until breasts hit 150 and thighs hit 165
- evac and let rest 5 minutes
- split breast into two pieces and serve