This recipe, inspired by Samin Nosrat's "Salt Fat Acid Heat," pays homage to the classic Southern technique of marinating chicken overnight in buttermilk, originally used for fried chicken. In this version, the chicken is roasted, but the buttermilk and salt still act as a brine, tenderizing the meat for incredibly juicy results. As a bonus, the natural sugars in the buttermilk caramelize during roasting, creating a beautifully browned, crispy skin. Be sure to allow 24 hours for marinating. While roast chicken is versatile enough to serve at any time, pairing it with panzanella can elevate your meal, serving as a starch, salad, and sauce all in one.
Featured in: The Single Most Important Ingredient
Learn: How to Roast Chicken
Yield:
4 servings Ingredients
- 1 chicken (3½ to 4 pounds)
- Kosher salt or fine sea salt
- 2 cups buttermilk
Preparation
Step 1
A day before cooking, cut off the wingtips with poultry shears or a sharp knife and reserve them for stock. Season the chicken generously with salt and let it sit for 30 minutes.
Step 2:
Dissolve 2 tablespoons kosher salt (or 4 teaspoons fine sea salt) into the buttermilk. Place the chicken in a resealable plastic bag and pour the buttermilk over it. Seal the bag, ensuring the buttermilk coats the chicken, and refrigerate for 12 to 24 hours, turning the bag occasionally.
Step 3
An hour before roasting, take the chicken out of the fridge. Preheat the oven to 425°F (220°C).
Step 4
Remove the chicken from the bag, scrape off excess buttermilk, and tie the legs together with butcher’s twine. Place the chicken in a cast-iron skillet or shallow roasting pan.
Step 5
Place the chicken in the oven, positioning it so the legs point toward the back left corner. After 20 minutes, lower the heat to 400°F (200°C) and continue roasting for 10 more minutes.
Step 6:
Rotate the pan so the legs now face the rear right corner. Roast for another 30 minutes or until the chicken is deeply browned and the juices run clear from the thigh. If the skin darkens too quickly, tent with foil. Let the chicken rest for 10 minutes before carving.