I might get in trouble for posting this recipe.
Because it’s not on the menu for tonight.
And now (assuming he reads the post) my husband is going to want it again.
I almost didn’t even photograph this dinner because it looked boring, but at my husband’s insistence I took a photo of our dinner plate, complete with corn on the cob and mashed potatoes. I’m so glad I did because it would be a crime not to share the recipe with you!
When I tell you that this chicken is the best chicken I’ve ever made, I am not exaggerating. Cross my heart! My husband even ate it cold for lunch the next day.
The key is the multi-day brine in buttermilk. And of course the crispy skin.
Roasted Buttermilk Chicken
- 1 1/2 C buttermilk
- 1/4 C vegetable oil
- 1 tbsp rosemary
- 1 tbsp honey
- 2 tsp kosher salt
- 1/2 tsp pepper
- 2 cloves garlic, smashed
- 6 bone-in, skin-on chicken thighs
- Whisk together buttermilk, vegetable oil, rosemary, honey, S+P.
- Place chicken and garlic in gallon size resealable plastic bag. Pour the buttermilk mixture into the bag and press out the air. Allow chicken to marinate in the fridge for two days. Flip the bag after the first day. (Place the bag in a bowl or on a plate in case of leaks.)
- Preheat oven to 400 degrees F.
- Remove chicken from marinade, place on a wire rack while the oven preheats.
- Place chicken on a foil-lined baking sheet. Spray with cooking oil. Roast chicken for 45 minutes. Turn off the oven but leave the door closed and allow chicken to cook another 10 minutes. Remove from oven and let chicken rest 5-10 minutes before serving.
*This recipe is adapted from Kathleen at http://www.gonnawantseconds.com/2015/04/buttermilk-roasted-chicken/*
Until recently, my Food Network magazines have been within reach of my growing boy’s grasp. Once every week or so I’d find about 3-5 magazines sprawled across the floor, a few pages torn.
This mischievous talent of his does yield some delicious results though! I’ll sometimes find myself pouring over one of the editions again before returning it to it’s temporary home.
That’s how I found this recipe from Aarti in the March 2015 edition! I adjusted the recipe amounts to feed 2-3 people and instead of a whole chicken, I used 5 thighs as that’s what I had in my freezer. This juicy chicken was enjoyed by all in my family (the crispy skin was reserved for the adults).
Orange-Cardamom Roast Chicken
- 2 tbsp butter, softened
- 1/2 tsp ground cardamom
- 1 1/2 tsp orange zest
- 1 1/2 tsp grated fresh ginger
- 1 tsp minced garlic
- 5 bone-in, skin-on chicken thighs
- 4 Yukon gold potatoes, sliced
- 1 tbsp vegetable oil
- In a small bowl, combine butter, cardamom, orange zest, ginger, garlic, and S+P.
- Loosen the skin away from the meat of the chicken gently so as not to tear it. Using your fingers or a small spoon, place the butter evenly under the skin of each thigh. Pat chicken dry. Allow chicken to rest at room temperature for 30 minutes. (I opted to cover mine with plastic wrap during this time.)
- Toss the potato slices in the vegetable oil and season with S+P. Allow potatoes to rest for 25-30 minutes.
- Preheat oven to 500 degrees F.
- Drain potatoes and place them in an even layer in a cast iron skillet. Place the chicken on top of the potatoes. Cook for 40 minutes, rotating the skillet halfway through, until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
- Allow chicken to rest for 10 minutes, covered with foil.
- Optional: place potatoes back in the oven for up to 5 minutes.
*This recipe is adapted from Aarti Sequeira*
I hope it feels like spring where you are. Here? Not so much.
Last week my in-laws were here to spend my sister-in-law’s spring break. Ohio isn’t quite the spring break destination that Florida used to be. On Sunday we drove down to Louisville to meet up with the entire family (my brother-in-law and his girlfriend, who live in Nashville, drove up). The weather was a little chilly, but the sun was shining. My mother-in-law and I enjoyed a long walk in a park with my son while the rest of the gang did the Mega Zips zip line tour in the Mega Cavern. They all had a blast.
But then it was back to Ohio, where the snow decided to come back down, the sun stayed behind clouds, and the weather never reached 40. Add coughs and colds all around and it was a fairly gloomy week. But, we were all together and there was a lot of good bonding time with my little man. Stuart and I don’t get to watch very many movies so we enjoyed our lazy couch time catching up on the latest favorites. (FYSA: The Imitation Game was worth all the hype.)
If there’s one food that can make me forget about the dreary grey outside, it’s citrus. Slicing citrus into rings looks like sunshine in a bowl! And because my parents have lime trees in the backyard, any citrus really makes me think of Florida.
Break away from that candied ham and brighten up your Easter table this Sunday with this citrus roast chicken! Or if you can’t tear yourself from that ham might I suggest it for Mother’s Day?
Citrus Roast Chicken
- 6 bone-in, skin-on chicken thighs
- 1 cara cara orange
- 1 lemon
- 1 tangerine
- 1 grapefruit
- 1/4 C olive oil
- 2 tbsp pomegranate molasses
- 1 tsp ground allspice
- thyme, for garnish
- Preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper.
- Thinly slice all of the citrus 1/8″ thick using a mandolin. Remove seeds. (I only used a couple slices of grapefruit, and half of the remaining fruits.)
- Place some citrus slices on the prepared baking sheet. Top with chicken, do not crowd the pan – use two baking sheets if necessary.
- In a small bowl, whisk together olive oil, pomegranate molasses, allspice, and S+P. Brush sauce onto the chicken.
- Bake 30-35 minutes, until chicken reaches an internal temperature of 160 degrees F. Baste with additional sauce halfway through cook time.
*This recipe is adapted from Sue at http://theviewfromgreatisland.com/2015/01/roasted-chicken-with-allspice-and-citrus.html*