cartoon by marc johns.

Monday, April 25, 2016

Garlic Buttermilk Roasted Chicken

Good caramelized color.
Ready to eat.
This roasted chicken recipe is easy, and ensures the chicken comes out moist and full of flavor. You can marinate and roast a whole chicken using this recipe, or whatever parts of the chicken you like best. Here I used drumsticks, but I have used the marinade for thighs, breasts, and a whole bird before. You just have to adjust the seasonings and cook time per pound of meat. This recipe always offers slam-dunk guaranteed moist chicken with good color on it. I recommend marinating the meat at least 24-hours (it makes a huge difference), but I have done it for as short as 2 hours and it is better than nothing. I have never marinated longer than 48 hours, although you could probably go a little longer than that. The garlic gets fairly acidic, so I wouldn't push it much beyond that. The buttermilk is what makes the chicken so moist, so if you are not a fan of garlic (but who isn't?) or paprika, you can switch them out to spices of your liking (ginger & sweet chili, rosemary & lemon,  basil & lime, cumin & chipotle...the list goes on and on). I used smoked paprika this time, but I am also a fan of the recipe with Hungarian paprika.

UPDATE: This recipe is a featured recipe on Food52! It is also the first recipe that comes up when you search for "chicken" on their app.

To the cooking!

2 cups of buttermilk
8-10 garlic cloves, smashed
1 1/4 tablespoons Kosher salt
1 tablespoon sugar
1 cup chopped parsley, plus more for sprinkling
3 teaspoons of paprika, plus more for sprinkling
1 1/2 teaspoons of fresh cracked black pepper, plus more for sprinkling
2 1/2 - 3 pounds of chicken
sea salt, for sprinkling
drizzle of extra virgin olive oil

1. Mix the marinade in a large bowl. Combine buttermilk, garlic, Kosher salt, sugar, parsley, paprika, and pepper and mix to combine.

Buttermilk and spices.


Ready to marinate.
2. Put your chicken in a gallon ziplock bag or bags. Pour the marinade over the chicken, moving the chicken around to make sure all parts of the chicken are covered by the marinade.
Chicken marinating.
3. Marinate for 24-hours, if possible. When ready to cook, preheat oven to 425.
4. Prepare a baking dish by lining with foil and lightly greasing it. Put chicken in the baking dish. Discard marinade.  Drizzle chicken with olive oil and sprinkle with sea salt, freshly cracked black pepper, and paprika.
Chicken ready to be cooked.
5. Roast in oven 35-45 minutes, or until done. Let rest 10 minutes before eating. Enjoy!

The finished product.
Dinner time!
So moist it glistens.

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