Out of the dozens of roasted chicken recipes I've tried in my life, Samin Nosrat's buttermilk chicken takes the cake. It's simple and foolproof, with a beautiful burnished skin and juicy interior. This is my go-to roast chicken for celebratory occasions, holidays, and cozy nights in.
Lately, I've really been on a search for simple, unfussy recipes that hit...and boy, does this one deliver! This chicken recipe comes from Samin Nosrat's Salt Fat Acid Heat, and all it requires is three ingredients: a whole chicken, buttermilk, and salt.
The chicken sits in a salty buttermilk brine overnight, tenderizing and seasoning the meat as it marinates. Once it hits the hot oven, the sugars in the buttermilk caramelize to produce a gorgeous, gorgeous crispy browned skin. Pair it with a kale caesar salad, apple and radicchio salad, crispy oven-baked fries, or smashed fingerling potatoes for the ultimate meal.
Ingredient Notes
- Whole Chicken: Look for a whole chicken, ideally between 3 ½ and 4 pounds. That said, the roast chicken in the photos was about 4 ½ pounds and it came out great! Just make sure to adjust the marinade proportions accordingly and add a few minutes to the cook time. I wouldn't go any larger than that though.
- Buttermilk: The slight acidity of buttermilk allows it to help tenderize and enhance the natural flavors of the meat without overpowering it. It's also more gentle on meat, unlike a more acidic marinade, like vinegar or lemon juice, so you can safely marinate it for 12 - 24 hours without any negative impact on texture.
TIP: No buttermilk? Samin suggests using an equivalent amount of yogurt or crème fraîche. Note that yogurt will yield a slightly softer interior with a caramelized skin, while crème fraîche will produce less browning, with a slightly richer flavor. If you're up for a project, make your own buttermilk!
How to Make This Recipe
Step 1: The day before you'd like to roast the chicken, remove any giblets from the inside of the bird. Use poultry shears or a knife to cut through the first wing joint and cut off the wing tip.
Pat chicken dry, then sprinkle all over with salt and allow to sit for 30 minutes.
Step 2: Combine buttermilk and salt in a measuring cup. Transfer the chicken to a double-bagged Ziploc gallon bag (or any two large double-bagged plastic bags) and pour in the buttermilk. Seal the bags (or tie them with twine if necessary), then place into a large bowl or rimmed baking sheet.
Marinate in the fridge for 12 - 24 hours.
TIP: Don't throw out the wing tips! I like to save them for chicken stock, along with the roasted chicken carcass.
Step 3 - Preheat the oven to 425°F. Remove the chicken from the marinade, and remove as much of the buttermilk as possible. I like to "squeegee" it off with my hands, then pat any excess liquid with a paper towel.
Truss the chicken to tie the legs, then transfer to a large cast-iron pan (at least 10-inches). Allow to sit at room temperature for an hour before roasting.
Step 4: Place the pan in the back-left corner of the oven, such that the legs are facing the corner and the breasts are facing the center. Roast for 20 minutes, then reduce the heat to 400°F, and cook for another 10 minutes. Rotate the pan so that the legs are facing the back-right, and cook for another 30 minutes, or until the chicken is fully cooked through.
Remove from the oven and allow to cool for 15 minutes before carving and enjoying.
Expert Tip
Time is your friend here. Marinate the chicken for at least 12 hours (ideally 24) will for the best flavor. Preheat the oven for the *full* hour so that it's plenty hot; that will give you the best texture!
Another pro tip? Get an oven thermometer so you can bake at an accurate temperature!
Storage and Make-Ahead Instructions
Recipe FAQs
Buttermilk helps tenderize meat, leading to a softer, juicier texture with a mild tang.
By orienting the chicken legs towards the back of the oven with the breasts in the center, you reduce the risk of uneven cooking. The back of the oven is hotter, while the center is cooler, so the breasts are less likely to overcook!
Rinsing off the marinade allows the skin to brown and crisp up nicely, instead of steaming and creating a soggy texture.
This chicken can be marinated up to 36 hours with no negative impact on texture, but 24 hours is the sweet spot!
Yes, I do recommend a cast-iron skillet as it retains heat very effectively, keeping your chicken nice and hot during the roasting process!
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Samin Nosrat's Buttermilk Chicken
Equipment
- 2 Gallon-Size Ziploc Bags, or 2 Large Plastic Bags
Ingredients
- 1 3 ½ to 4 pounds whole chicken
- 2 tablespoons + 1 teaspoon Diamond-Crystal Kosher Salt, divided | or 1 tablespoon + ½ teaspoon Morton Kosher Salt
- 2 cups buttermilk
- Freshly ground black pepper, optional
Instructions
- Prep and season: A day before cooking your chicken, cut off the wing tip by using sharp scissors or a knife to cut through the first wing joint. Reserve for stock, if desired.Generously season the chicken with about 1 teaspoon Diamond-Crystal kosher salt (or ½ teaspoon Morton Kosher Salt) and allow to rest for 30 minutes.
- Marinate the chicken: In a large measuring cup, combine 2 tablespoons Diamond-Crystal Kosher Salt (or 1 tablespoon Morton Kosher Salt) with 2 cups buttermilk.Carefully place the chicken in a double-bagged gallon-size Ziploc bag, then pour in the buttermilk. Seal the bag as best you can, squeezing out any air. Rotate the chicken in the bag to ensure the buttermilk coats all crevices, then place the bag into a large bowl or a rimmed baking sheet into the fridge. Marinate for 12 - 24 hours before cooking.Note: If the chicken does not fit into the Ziploc bag, you can place it into a double-bagged plastic produce bag and seal it with some twine.
- Prepare for baking: Arrange a rack in the center of the oven and preheat to 425℉/218℃. Meanwhile, remove the chicken from the fridge. Remove the chicken from the bag, and set it over the bowl (or baking sheet) to drip off any excess buttermilk. Use your hands to "squeegee" and remove as much buttermilk as possible.Transfer chicken to a large (10-inch+) cast-iron skillet breast-side up. Truss and tie the legs together with kitchen twine, and allow to sit at room temperature for 1 hour before baking. If desired, grind some freshly ground black pepper over the top of the chicken.Note: For even crispier skin, use a paper towel to pat the skin dry.
- Bake: Place the pan all the way in the back of the oven such that the legs are pointing toward the rear left corner and the breast is pointing towards the center of the oven. Once the chicken begins to sizzle and brown, after about 20 minutes, reduce the heat to 400℉/204℃. Bake for an additional 10 minutes.Rotate the pan so that the legs are pointing towards the rear right corner, and continue baking until the chicken is fully browned and cooked through, about 30 more minutes. Note: When roasting a whole chicken, the breast tends to overcook before the legs finish cooking through. The back of the oven tends to be the hottest, so pointing the legs towards the hotter areas and keeping the breast in the center allows the chicken to cook through more evenly.
- Rest: Remove the chicken from the oven and allow it to rest for 10 - 15 minutes before carving into pieces. Serve warm with the pan juices, and enjoy.
Notes
Tip: No buttermilk? Samin suggests using an equivalent amount of yogurt or crème fraîche. Note that yogurt will yield a slightly softer interior with a caramelized skin, while crème fraîche will produce less browning, with a slightly richer flavor. If you have time, I recommend chilling the juices in the fridge until the fat solidifies at the top. Scoop out any solidified fat, re-warm the remaining liquid, and enjoy with the chicken.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Owner's Rating: This is my new go-to roast chicken recipe! I love how simple it is, and the technique of arranging the chicken legs towards the back of the oven with the breasts in the center is a game-changer for more even cooking. It's simple, yet so delicious!