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 |
