Buttermilk Roast Chicken

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The TRIED AND TRUE to end all tried and trues!!! This Buttermilk Roast Chicken by Samin Nosrat is the easiest weeknight meal you will ever make. It’s three ingredients, it’s foolproof, and it’s delicious. The skin crisps beautifully and is a gorgeous golden shade while the meat is nice and juicy, the combination of the crispy skin and the juicy meat reminds me a lot of a rotisserie chicken. You can serve it as an alternate to turkey for Thanksgiving or as an easy weeknight meal during the madness of the holiday season. Either way you choose to enjoy it, one thing is for certain, you will love it and like all tried and trues I guarantee you will make it over and over again!

I first came across this recipe after watching the four part Netflix series Salt Fat Acid Heat based on the best selling cookbook of the same title by Samin Nosrat. This docu series is described as an “experience” and suffice it to say that’s exactly what is was for me. It’s a global exploration of salt, fat, acid, and heat led by Samin through Japan, Italy, Mexico, and the United States. I have such a deep cultural connection to food so I immedieatly  felt at home  journeying with her through the different cultures of the countries she visited. It made my heart and my soul happier than I can put into words. Naturally I immediately purchased her book after watching and have been making this buttermilk roast chicken ever since. For more information and to purchase your own copy of Salt Fat Acid Heat click here



xo Alex

Buttermilk Roast Chicken


  • 1 Whole Chicken 4-5 lbs
  • 2 c Buttermilk
  • 2 tbsp Kosher Salt


  • Add salt to buttermilk and mix until disolved
  • Remove chicken from packaging, reserve giblets for later use if you desire, otherwise discard .Place chicken in a ziploc bag
  • Pour Buttermilk mixture over chicken. Seal and refrigerate overnight
  • Remove chicken from refrigerator and bring to room temp for 30 minutes
  • Meanwhile preheat oven to 425°
  • Remove chicken from ziploc and allow as much of the buttermilk to drip off as possible
  • Place chicken in a cast iron skillet
  • Tuck the wingtips behind the chicken and tie the legs together with kitchen twine
  • Place the chicken in the oven with one side of the legs facing the back corner of the oven and the breast facing the center
  • Roast for 20 minutes
  • Turn temp to 400 and roast for an additional 10 minutes
  • Turn the legs towards the opposite back corner of the oven and roast for an additional 30 minutes
  • Remove from the oven and cool for 10-15 minutes
  • Once cooled, remove the chicken from the pan and place on a cutting board to slice.
  • Pour the juices from the pan into a small bowl and reserve to make a gravy or to drizzle over the chicken on the plate
  • ENJOY!!


For the sake of simplicity, and because the point of sharing this #triedandtrue is to provide you with an easy weeknight meal, I refrain from the extra work of making a gravy and simply drizzle the pan juices on the meat. It's delicious and there's no need to dirty an extra pan!
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