Roasted spatchcocked chicken marinade in buttermilk, is like a dream come true. All the soft fall apart chicken goodness you get from buttermilk marinated fried chicken, but without the diet destroying crust. If you are feeling chickeny, this is a solid technique.
Serves: 4 with a side
Timing: Prep ahead 1 day, 1.5 hour cooktime, 15 minutes prep time
| Mise en Place | |||
|---|---|---|---|
| STAPLES | DAIRY | ||
| 2 tbs | rosemary, minced | 2 cups | buttermilk |
| 2 cloves | garlic, minced | MEAT | |
| 1 1/2 tbs | kosher salt | 1 | chicken |
| 1 tbs | black pepper | ||
| 1 tbs | honey | ||
| 1/4 cup | canola oil | ||
| canola oil | |||
| Equipment | |
|---|---|
| 1 | bowl |
| 1 | gallon ziptop bag |
| 1 | roasting pan |
| oven, 425 | |
| kitchen shears | |
| whisk | |
| Directions | |
|---|---|
| Step | Action |
| 1 | using the shears, spatchcock the bird, separate thighs from breast, and reserve the backbone for stock |
| 2 | in the bowl, whisk together buttermilk, oil, honey, salt, pepper, rosemary, and garlic |
| 3 | put bird pieces in ziptop bag |
| 4 | pour mixture into bag |
| 5 | seal bag, move marinade around to ensure contact with all pieces of bird |
| 6 | place in fridge overnight |
| 7 | heat oven to 425 |
| 8 | evac bird from marinade, letting excess drip off |
| 9 | arrange chicken on rack in roasting pan |
| 10 | drizzle on a bit of canola oil over the top of the bird |
| 11 | cook in oven for 40 minutes |
| 12 | reduce heat to 350 and cook for another 15-25 or until breasts hit 150 and thighs hit 165 |
| 13 | evac and let rest 5 minutes |
| 14 | split breast into two pieces and serve |
Categories: Mains
