Moist Buttermilk Whole Chicken
BEST Buttermilk Chicken–from Samin Nosrat’s Salt, Fat, Acid, Heat book–a marinated Moist Buttermilk Whole Chicken with with Parsley Herb Salsa Potatoes!
Hospitality is the love of sharing the good stuff, like this amazing Buttermilk Chicken with Parsley Herb Salsa and Potatoes today!
Moist Buttermilk Whole Chicken
It doesn’t have to be complicated to be delicious, but you do have to start with the best ingredients and sometimes learn skills to present them well. In steps this chicken and potatoes with warm salsa verde!
What I love about a whole chicken is it’s affordable, you can enjoy it for one meal, and boil down the carcass for soup the next day. You may want to try these soup recipes:
Chicken Curry Crock Pot Lentil Soup
Ingredients for Buttermilk Chicken:
- Whole chicken
- Kosher salt
- Mini potatoes
- Sherry vinegar
- Olive oil
- Salt and pepper
A whole moist chicken for dinner guests
If you remember our Easter this year (do you follow me on Instagram?) this chicken was served!
It’s a beautiful dish, I must say, and perfect for a spring dinner party (we can’t wait to have guests over!)
Since this year’s Easter was like none other, quarantined at home with my husband and two of our kids, I have to say it was the quietest holiday we’ve ever had.
But we still set the table. With lovely daffodils and cloth napkins.
I was the first to see the lovely chicken come out of the oven, in all its glory!
And Abby spent time in the kitchen doing what she loves: Cooking a whole chicken, potatoes, beautiful salads, and a dessert that will rock your world. Recipe coming soon!
Preparation with love, care, and consideration is what I love about my daughter’s cooking.
This is the BEST Buttermilk Chicken—courtesy of Samin Nosrat’s Salt Fat Acid Heat.
MARINATE: Prepare this chicken at least 1 day in advance to allow for maximum tenderness.
Additionally, the chicken requires a few specific turns in the oven to ensure beautiful, evenly cooked meat—don’t ignore them! You can pair this chicken with simmered potatoes that are tossed in the drippings of the chicken (I would highly recommend this… don’t let those drippings go to waste!)
How to cook the mini potatoes
- While the chicken bakes, simmer the potatoes. Fill a large pan with about 3 inches of cold water and 2 Tbsp kosher salt, and the potatoes.
- Bring the water to a boil, then reduce the heat to a simmer. Simmer your potatoes until they’re tender and can be poked through with a fork or skewer. Be careful not to over-simmer, this will cause the potatoes to fall apart in 20-30 minutes, depending on their size.
- When potatoes are done, drain and cut in half; set aside.
Plate and serve!
I hope you feel the love from this delicious chicken recipe today!
Oh, and if you have an air fryer, you can try my friend Skinnytaste’s Buttermilk-Marinated Air Fryer Whole Roasted Chicken recipe!
Get the Recipe:
Moist Buttermilk Whole Chicken with Parsley Herb Salsa and Potatoes
Chicken and potatoes
- 3 1/2-4 lbs whole chicken
- Kosher salt
- 2 c buttermilk
- 1 lb mini potatoes
Parsley Herb Salsa:
- 1 medium shallot, finely diced
- 3 Tbsp sherry vinegar
- 1/3 c parsley, finely chopped
- 1/4 c olive oil
- Salt and pepper to taste
- Combine all ingredients for the Parsley Herb Salsa in a small bowl—stir to combine, and taste for additional salt and pepper. Set aside.
- Remove any innards from the chicken. Rinse and pat dry. Using a sharp knife, remove the wing tips, cutting at the first joint; freeze them to use in stock.
- Sprinkle the entire chicken with kosher salt, occluding the inner cavity. Place the chicken in a large Ziploc or roasting bag, and pour in the buttermilk. Squish the chicken around until it is coated in buttermilk—including the cavity. Seal the bag, and place the bag in a large bowl and refrigerate overnight.
- Before roasting, allow the chicken to sit at room temperature for at least an hour—this ensures the skin doesn’t tear while roasting.
- Preheat the oven to 425 degrees. Place a large 10’’ cast iron skillet inside (or a shallow roasting pan) and allow it to heat as you prepare the chicken.
- Remove the chicken from the marinade and gently scrape off any excess buttermilk. Tightly tie the legs together with butcher’s twine.
- Using an oven mit, remove the pan from the oven and place the chicken inside—it should sizzle beautifully. Place in the oven on the center rack, and position the pan so that the legs of the chicken are pointing towards the rear left corner of the oven, and the breasts are pointing towards the center. Bake in this position for about 20 minutes, then reduce the temperature to 400 degrees.
- Cook for 10 more minutes, then reposition the chicken so that the legs are facing the right rear corner of the oven.
- Cook for an additional 30-40 minutes—you can check for doneness by inserting a knife down to the bone between the leg and the thigh, checking to see if the juices run clear (you can find tutorials of this on YouTube).
- While the chicken bakes, simmer the potatoes. Fill a large pan with about 3 inches of cold water and 2 Tbsp kosher salt, and the potatoes. Bring the water to a boil, then reduce the heat to a simmer. Simmer your potatoes until they’re tender and can be poked through with a fork or skewer. Be careful not to over-simmer, as this will cause the potatoes to fall apart in 20-30 minutes, depending on their size. When potatoes are done, drain and cut in half; set aside.
- When the chicken is done, remove from the oven and transfer to a serving platter, allowing to rest for 10-15 minutes. Transfer the potatoes to the roasting pan and toss in the chicken drippings—really make sure to mop up all the flavor you can.
- Serve the chicken and potatoes warm with the salsa verde!