Recipe Background
For smaller Thanksgiving parties, intimate gatherings, or for people who just don't like turkey, Thanksgiving Chicken has you covered! Marinated in rich and tangy buttermilk, this simply seasoned chicken is succulent and gloriously golden-brown! Juicy, tender, and savory, Thanksgiving Chicken may require a little patience to perfect, but you can't rush perfection like this!
For smaller Thanksgiving parties, intimate gatherings, or for people who just don't like turkey, Thanksgiving Chicken has you covered! Marinated in rich and tangy buttermilk, this simply seasoned chicken is succulent and gloriously golden-brown! Juicy, tender, and savory, Thanksgiving Chicken may require a little patience to perfect, but you can't rush perfection like this!
Ingredients
- 1 (3 1/2-4-pound) whole chicken wingtips removed
- 2 tablespoons kosher salt plus more, to taste
- 2 cups buttermilk
Directions
- Season the chicken generously with the extra salt.
- Allow the chicken to stand at room temperature for 30 minutes.
- In a small bowl, add the buttermilk and the remaining 2 tablespoons of the salt and whisk to combine.
- In a gallon-sized resealable plastic bag, add the chicken and the seasoned buttermilk.
- Seal the bag and massage the seasoned buttermilk all around the chicken to coat.
- Place the bag on a rimmed plate and refrigerate the chicken for at least 12 hours and up to 1 day.
- Transfer the chicken from the refrigerator 1 hour before cooking and allow it to sit at room temperature.
- Position an oven rack to the center position.
- Preheat the oven to 425 degrees F.
- Transfer the chicken from the bag, while scraping as much of the seasoned buttermilk off as you can, and discard the bag.
- Tightly tie the legs of the chicken together with a piece of butcher's twine.
- Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
- Transfer the skillet to the oven, making sure to slide the skillet all the way to the back of the rack and rotate the skillet so the legs are pointing to the back left corner.
- Roast the chicken until it just starts to brown, about 20 minutes.
- Reduce the oven temperature to 400 degrees F.
- Roast the chicken for 10 minutes.
- Rotate the skillet again so the legs are facing the back right corner.
- Roast the chicken until it is browned all over and it reaches an internal temperature of 165 degrees F in the thickest part, about 30 minutes. If it starts to brown too quickly, cover the chicken with foil.
- Transfer the chicken from the oven and allow it to rest for 10 minutes.
- Serve.
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