Samin Nosrat’s Buttermilk-Brined Roast Chicken

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)
  • Kosher salt
  • 2 cups buttermilk (I used low-fat)
  1. 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.
  2. Season chicken generously with salt and let it sit for 30 minutes.
  3. In a glass measuring cup, stir 2 tablespoons of kosher salt into the buttermilk to dissolve.
  4. Place the seasoned chicken in a gallon-size (or 2 gallon-size) resealable plastic bag and pour in the buttermilk.
  5. 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.)
  6. Remove the chicken from the fridge an hour before you plan to cook it.
  7. Heat the oven to 425 degrees with a rack set in the center position. (I set my oven to convection roast.)
  8. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can. (I just let it drip off.)
  9. Tightly tie together the legs with a piece of butcher’s twine.
  10. Place the chicken in a 10-inch cast iron skillet or a shallow roasting pan.
  11. 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.)
  12. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
  13. 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.)
  14. Remove from the oven and let it rest for 10 minutes before carving and serving.

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