Samin Nosrat's Oven-Roasted Buttermilk Chicken

Out of the dozens of roasted chicken recipes I've tried, Samin Nosrat's buttermilk chicken takes the cake. It's simple and foolproof, with beautiful burnished skin and a juicy interior. This is my go-to roast chicken for celebratory occasions, holidays, and cozy nights in.

Lately, I've been searching 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, crispy, browned skin.

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 meat's natural flavors 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.

For a full list of ingredients and their quantities, please refer to the recipe card.

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.

Pair this recipe with a kale Caesar salad, apple and radicchio salad, crispy oven-baked fries, or smashed fingerling potatoes for the ultimate dinner.

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 sharp 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 two large double-bagged plastic bags) and pour in the buttermilk marinade.

Seal the bags (or tie them with twine if necessary), then place them 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. For an even deeper flavor, add the bones to this poached whole chicken recipe!

Step 3: Preheat the oven to 425°F. Remove the chicken from the marinade, and remove as much buttermilk as possible. I like to "squeegee" it off with my hands, then pat any excess liquid with a paper towel.

Step 4 - Using a piece of butcher's twine, truss the chicken to tie the legs, then transfer to a large cast-iron pan (at least 10 inches) breast side-up. Allow to sit at room temperature for an hour before roasting.

Step 5: Place the pan in the back-left corner of the oven, such that the legs are pointing to the corner (the corners are the hottest spots in the oven) and the breasts are facing the center. Roast for 20 minutes, then reduce the heat to 400°F and cook for 10 minutes.

Step 6: Rotate the pan so the legs face the back-right, and cook for another 30 minutes or until the chicken is fully cooked.

Remove from the oven and allow to rest for 15 minutes before carving and enjoying with the pan juices. If you have time, I recommend chilling the juices in the fridge so you can easily remove any solidified fat and serve the remaining liquid.

Storage and Reheating Instructions

Leftover meat can be stored in an airtight container in the fridge for 3 to 4 days. Individual pieces can be reheated in the oven at 350°F for 10 - 15 minutes until warmed through.

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