BUTTERMILK ROAST CHICKEN
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.
Provided by Nigella Lawson
Categories project, main course
Time 9h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
- Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
- Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
- Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
Nutrition Facts : @context http, Calories 921, UnsaturatedFat 48 grams, Carbohydrate 12 grams, Fat 69 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 15 grams, Sodium 1410 milligrams, Sugar 10 grams, TransFat 0 grams
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Abdul Rafea Mir
[email protected]This recipe is a keeper!
A G GaminG
[email protected]I'll definitely be making this recipe again.
Shahd Mohamad
[email protected]Overall, I thought this was a good recipe. The chicken was moist and flavorful, and the skin was crispy.
Munesh Kumar
[email protected]I found the recipe to be a bit too complicated. I prefer simpler recipes.
Rocky Garcia
[email protected]The chicken was a bit bland for my taste.
md muzahid
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy roast chicken recipe.
Rao Mzhar
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Ch Sajawal Goraya
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Hundessa Gutema
[email protected]I love this recipe! The chicken is always juicy and flavorful.
Samrat Rawal
[email protected]I followed the recipe exactly, but the chicken didn't come out as crispy as I would have liked.
Imaran Hussain
[email protected]The chicken was a bit dry, but the flavor was good.
Adam Awad
[email protected]I was a bit skeptical about using buttermilk in a chicken marinade, but I'm so glad I tried it. The chicken was amazing!
NinjaCat
[email protected]This recipe is easy to follow and produces delicious results. I highly recommend it!
Sukveder Delo
[email protected]I've tried many roast chicken recipes, but this one is my favorite. The buttermilk marinade makes the chicken so tender and moist.
Praise Mponi
[email protected]This buttermilk roast chicken recipe is a winner! The chicken was juicy and flavorful, and the skin was crispy and golden brown. I'll definitely be making this again.