Easy Roasted Chicken

Last few weeks, i found myself lacking the motivation to write. I couldn’t find any inspiration to cook good food and click nice pictures. I did not know what recipes I could make that’s different from any other recipe online. Something that is easy to make, doesn’t require a lot of washing up and is super delicious at the same time. Something that is low risk, great returns. Something that is failproof.

Finally, after a lot of thinking, googling, and reading some fun books, I realized I should give buttermilk marination a chance. Buttermilk marination tenderizes chicken in a way that no other marination does. I loved using buttermilk as the base for this recipe.

This recipe calls for 1 bowl for marination, 1 roasting pan, and a serving plate. It requires 8 ingredients, including salt and pepper. Its a two-step process- Marinate and bake. You could add any vegetables you like in the pan and it will roast with the chicken, crisp up with the chicken fat and become super crispy. I don’t think it can get easier than this.

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For the marination, in a bowl, add all the ingredients- chicken thighs, buttermilk, garlic, salt, pepper, herbs, olive oil, lemon juice, and honey. Let it marinate for at least 6 hours, or overnight. 6 hours does the job pretty well. Choose a bowl that is shallow enough to keep all the chicken pieces submerged in the buttermilk. You could use any herb that you like or have in hand. I used rosemary because that is what I had in the fridge.

Roat at 400 Degrees C for 30-45 minutes till the chicken and the vegetables are cooked.

 

Recipe-
Chicken thighs bone-in, with skin- 500 gms (3 pieces)
buttermilk- 500 ml
garlic- 10- 12 cloves
salt- 1 tablespoon
pepper- 2 teaspoons
herbs (oregano/ rosemary/ basil/ anything of choice)- 2-3 tablespoons, chopped
olive oil- 1 tablespoon
lemon juice- 2 tablespoon
honey- 2 tablespoon

Onions- 2 (optional)
Baby potatoes- 300 gms (optional)

  1. In a shallow bowl, add all the ingredients. Cover it and let it sit in room temperature for 6 hours or in the fridge overnight
  2. Preheat the oven to 400 degrees C.
  3. Place the chicken pieces, skin side up on the roasting pan. With a kitchen roll, dab the skin to remove excess buttermilk from the skin of the chicken. Arrange the vegetables in a single layer.
  4. Roast for 30-45 minutes till the chicken skin is crispy and dark brown and the vegetables have soaked all the juices from the chicken and the top has crisped up.

Note:

  • Based in the size of the chicken and the vegetables, they may take different timings to cook. So you might have to take out one earlier than the other. Keep and eye.
    If you find that the chicken skin is getting brown too quickly, i.e, in the first 10 minutes itself. cover it with a foil for 10-15 minutes of the cook and remove it for the last 10 minutes to crisp up the skin.
  • You could also marinate the vegetables with the chicken in the same bowl, except potatoes that will absorb too much liquid and become soggy, instead of crispy. Vegetables like onions, capsicum and carrot are great for this marinade.

 

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