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
BUTTERMILK ROAST CHICKEN RECIPE
A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it's oven roasted until beautifully browned and amazingly tender! It's likely to become your new favorite way to prepare and roast a chicken!
Provided by Jaclyn
Categories Main Course
Time 13h45m
Number Of Ingredients 7
Steps:
- Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
- Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
- In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
- Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
- Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
- Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
- When ready to roast preheat oven to 400 degrees.
- Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
- Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
- Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
- Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
- Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.
BUTTERMILK PAN ROASTED CHICKEN BREAST
Make and share this Buttermilk Pan Roasted Chicken Breast recipe from Food.com.
Provided by Steve_G
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix table salt and sugar in a 1 quart container, fill with cold water and shake to mix.
- Place rinsed chicken in a 1 gallon zip top bag with the brine (you won't need all of it) place in a bowl an put in the fridge for 1 or 2 hours.
- Drain and rinse chicken & bag, put chicken back in bag and add buttermilk.
- Put back in bowl and refrigerate for 24 to 48 hours.
- Space 2 racks in oven so your skillets can fit.
- Preheat oven to 475°F; drain rinse and dry chicken.
- Rub with oil, salt and pepper liberally.
- Get 2 large oven proof skillets hot on the stove.
- Sear chicken breasts until nice and brown, remove from pans, deglaze with Worcestershire sauce and stock.
- Reserve de-glazing liquid.
- Place chicken back in pans.
- Place pans in oven for 10 minutes or until internal temp reaches 165°F.
- Remove chicken from pan, cover.
- Deglaze pans again.
- Pour deglazing liquid into one pan, reduce to about 1 cup.
- Whisk in 4 tbsp of butter and serve over chicken.
Nutrition Facts : Calories 239.8, Fat 9, SaturatedFat 2.7, Cholesterol 52.8, Sodium 5155.1, Carbohydrate 18.2, Sugar 13.9, Protein 20.5
People also searched
More about "buttermilk pan roasted chicken breast food"
JUICY BUTTERMILK ROAST CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (30)Total Time 24 hrs 40 minsCategory DinnerCalories 324 per serving
BUTTERMILK ROASTED CHICKEN - GONNA WANT SECONDS
From gonnawantseconds.com
5/5 (20)Total Time 1 hr 10 minsCategory Chicken Dinner, Main CourseCalories 230 per serving
- In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
- Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate overnight or preferably for 2 days. Flip bag halfway through marinating time.
- Heat oven to 400 degrees. Take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast chicken at 400 degrees for 45 minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don't open the door) for 7-10 minutes more or until chicken is done.
BUFFALO CHICKEN SALAD RECIPE - THE WASHINGTON POST
From washingtonpost.com
BUTTERMILK ROAST CHICKEN RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
10 DELICIOUS BONE-IN CHICKEN RECIPES THAT SAVE YOU MONEY TOO …
From msn.com
CRISPY FRIED CHICKEN BREASTS RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
THIS 30-MINUTE CHICKEN AND RICE TASTES LIKE IT'S BEEN
From simplyrecipes.com
15 DELICIOUS DINNERS TO MAKE WITH CHICKEN BREASTS - MSN
From msn.com
BUTTERMILK RANCH ROASTED CHICKEN WITH POTATOES - SOUTH YOUR …
From southyourmouth.com
CRISPY BUTTERMILK PAN FRIED CHICKEN BREAST - KINDA …
From masonfit.com
MAKE-AHEAD BUTTERMILK-MARINATED ROAST CHICKEN …
From food52.com
BUTTERMILK ROAST CHICKEN - BUTTERMILK-MARINATED ROAST …
From tablefortwoblog.com
SIMPLE BUTTERMILK ROAST CHICKEN - WINE A LITTLE, COOK A LOT
From winealittlecookalot.com
BUTTERMILK ROASTED CHICKEN - GOOD FOOD BADDIE
From goodfoodbaddie.com
BUTTERMILK CHICKEN - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
ROASTED BUTTERMILK MARINATED CHICKEN - THE …
From theseasonedmom.com
ROASTED BUTTERMILK CHICKEN RECIPE - SAVORY SIMPLE
From savorysimple.net
BEST DAMN BUTTERMILK CHICKEN TENDERS - RECIPETEACHER
From recipeteacher.com
HEALTHY BAKED CHICKEN BREASTS (BONELESS SKINLESS) - WHOLE …
From wholelottayum.com
TENDER ROASTED BUTTERMILK CHICKEN - SOUTHERN …
From southerndiscourse.com
28 SHEET PAN DINNERS WITH MINIMAL MESS & MAXIMUM FLAVOR - MSN
From msn.com
BUTTERMILK ROASTED CHICKEN DINNER - SIMPLY SCRATCH
From simplyscratch.com
ONE-PAN PEPPERONCINI CHICKEN (JUST 8 INGREDIENTS) | THE KITCHN
From thekitchn.com
BUTTERMILK-MARINATED ROAST CHICKEN — SALT FAT ACID HEAT
From saltfatacidheat.com
SHEET PAN GARLIC PARMESAN CHICKEN MEAL (FOR TWO)
From thecountrycook.net
OVEN-ROASTED BUTTERMILK CHICKEN (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
36 CRAZY EASY CHICKEN RECIPES FOR PROCRASTINATORS - MSN
From msn.com
SKILLET-ROASTED BUTTERMILK CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
JALAPENO POPPER CHICKEN BAKE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
BUTTERMILK ROAST CHICKEN WITH POTATOES AND …
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love