Recently, we were able to take a trip to visit our COVID-vaccinated parents/grandparents. Yay! My mother-in-law made us a delicious buttermilk-brined roasted turkey breast. I had already bookmarked this recipe, so I had to make it myself after we returned home. Yum.
This recipe is from The New York Times, contributed by Samin Nosrat. Using this simple brine, the meat was incredibly moist and tender. The skin also browned beautifully. I marinated the chicken for 24 hours, used a 10-inch cast iron skillet for roasting, and served the chicken with broccoli, gold potatoes, and sweet potatoes that I roasted simultaneously in the same oven. Easy and absolutely perfect.
Yield: Serves 4
1 chicken (3 1/2 to 4 pounds)
2 cups buttermilk (I used low-fat)
The day before you plan to cook the chicken, remove the wing tips by cutting through the first wing joint with poultry shears or a sharp knife.
Season chicken generously with salt and let it sit for 30 minutes.
In a glass measuring cup, stir 2 tablespoons of kosher salt into the buttermilk to dissolve.
Place the seasoned chicken in a gallon-size (or 2 gallon-size) resealable plastic bag and pour in the buttermilk.
Seal the bag, removing as much air as possible, place in a rimmed dish or plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but it’s not essential. (I turned it upside down after 12 hours.)
Remove the chicken from the fridge an hour before you plan to cook it.
Heat the oven to 425 degrees with a rack set in the center position. (I set my oven to convection roast.)
Remove the chicken from the plastic bag and scrape off as much buttermilk as you can. (I just let it drip off.)
Tightly tie together the legs with a piece of butcher’s twine.
Place the chicken in a 10-inch cast iron skillet or a shallow roasting pan.
Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.)
After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
Rotate the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, and/or the internal temperature reaches 165 degrees F on an instant read thermometer. If the skin is getting too brown before it is cooked through, use a foil tent. (I tented the chicken in this step after 20 minutes.)
Remove from the oven and let it rest for 10 minutes before carving and serving.
I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.
The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.
Yield: Serves 4 to 6
zest and juice from 1 lemon, divided
2teaspoons kosher salt, plus more to taste
1teaspoon freshly ground black pepper
1teaspoon chopped rosemary, plus 3 to 4 sprigs
large pinch of red-pepper flakes, plus more for serving, optional
1(3 1/2- to 4-pound) whole chicken, patted dry
extra-virgin olive oil, for drizzling
1/3cup finely grated Parmesan (I used Parmigiano-Reggiano)
parsley, for garnish, optional
Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
Heat oven to 425 degrees. I set my oven to convection roast.
Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
Roast chicken for 30 minutes.
Remove from the oven and sprinkle chicken all over with Parmesan.
Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)
Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉
I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.
This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.
For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.
Yield: Serves 4
8 anchovies, mashed to a paste
8 garlic cloves, finely grated
6 T mayonnaise, divided
1 T Dijon mustard
2 T extra-virgin olive oil, divided
1 ½ tsp freshly ground black pepper, plus more
1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
8 medium shallots, unpeeled, halved lengthwise
1 to 2 lemons, divided
1 oz Parmesan, finely grated, plus more for garnish
4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)
Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
Set aside 1 tablespoon of the anchovy mayo in another small bowl.
Pat chicken dry; season outside and inside all over with salt.
Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
Reduce oven temperature to 400°.
Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
Slice remaining lemon into wedges.
Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.
This dinner was like a mini-Thanksgiving feast. 🙂 I served the chicken with roasted gold and sweet potatoes, broccoli, and acorn squash. The incredibly flavorful, rich sauce made the meal complete.
This recipe was adapted from Food and Wine, contributed by José Andrés. It was inspired by the rotisserie chicken and sauce made by the Morales family at El Asador de Nati in Córdoba, Spain. The sauce incorporates the pan drippings with an entire head of roasted garlic. Wonderful.
one 4 1/2- to 5-pound chicken, patted dry
freshly ground black pepper
1 head of garlic, halved crosswise, plus 2 cloves, minced
1 tablespoon extra-virgin olive oil
1/2 cup minced yellow onion (I used 1/2 large yellow onion)
1/2 cup minced green or orange bell pepper
1/2 cup dry white wine
1 bay leaf
pinch of dried thyme
Preheat the oven to 425°, preferably on convection roast.
Season the chicken all over with salt and pepper and place in a large ovenproof skillet (I used a 12″ sauté pan) along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken breast registers 160°. (I used the oven probe.)
Transfer the chicken and garlic to a cutting board; let rest for 15 minutes. Pour the pan drippings into a heatproof bowl.
Meanwhile, in the skillet, heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
Add the wine, bay leaf, thyme and the reserved pan drippings.
Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
Discard the bay leaf. Transfer to a blender, add 2 tablespoons of water and puree until very smooth. Season the sauce with salt and pepper. (I used a Vitamix.)
Carve the chicken and transfer to a platter. Drizzle with sauce and serve additional roasted-garlic pan sauce on the side.
One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂
I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.
Yield: Serves 4 to 6
1(4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
Kosher salt and freshly ground black pepper
6tablespoons unsalted butter
2tablespoons olive oil, plus more as needed
2teaspoons red-pepper flakes
1teaspoon hot smoked paprika
4garlic cloves, finely grated
2pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
¼cup distilled white vinegar
1cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
2scallions, thinly sliced
Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.)
Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.