Sometimes the single picture is worth the thousand words. Just look at this reddish bronzed skin! The BF often tells me that he loves the simplest roasted chicken dishes, and this one couldn't be easier. Adapted from Samin Nosrat's Salt Fat Acid Heat, this recipe encompasses two whole ingredients. Three, if you count salt. Genius.
The buttermilk and salt work like a brine, tenderizing the meat to yield an unbelievably juicy chicken with crispy, gorgeously intense-colored skin. Be sure to leave 24 hours for marinating. I streamlined the recipe a bit, as well as decreased the amount of salt in the marinade.
One of the best things about roast chicken is that you can serve it with anything. Try it with these side dishes:
Adapted from Samin Nosrat's Salt Fat Acid Heat blog and Netflix special of same name.
Number of servings: 4
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.