BUTTERMILK ROAST CHICKEN
Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.
Provided by Nigella Lawson
Categories project, main course
Time 9h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
- Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
- Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
- Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
Nutrition Facts : @context http, Calories 921, UnsaturatedFat 48 grams, Carbohydrate 12 grams, Fat 69 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 15 grams, Sodium 1410 milligrams, Sugar 10 grams, TransFat 0 grams
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
BUTTERMILK AND HERB MARINATED CHICKEN
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 5
Steps:
- In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.
Nutrition Facts : Calories 243 g, Fat 3 g, Protein 48 g
ROSEMARY BUTTERMILK CHICKEN
A summertime chicken-grilling favorite of my family that I find myself making week after week.
Provided by Blue Buddha
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
- Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 336.1 calories, Carbohydrate 8.2 g, Cholesterol 103.7 mg, Fat 17.2 g, Fiber 0.7 g, Protein 35.6 g, SaturatedFat 5.1 g, Sodium 261.3 mg, Sugar 5.1 g
ROSEMARY FRIED CHICKEN
Grab a blanket, head outside, and savor our easiest fried chicken yet.
Categories chicken fried chicken rosemary chicken legs fry chicken thighs picnic summer recipe
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F, with racks in upper and lower thirds. Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days).
- In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper. Lift chicken from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet. Dredge chicken in flour mixture a second time; return to sheet.
- In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. In three batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to prepared rack. (If chicken browns too quickly, reduce heat.)
- Remove foil; set a rack on that baking sheet. Transfer half the chicken to this empty rack. Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 165 degrees F, 15 to 20 minutes. Let cool 5 minutes before serving. (To store, let cool, then layer between paper towels; refrigerate up to 1 day. If desired, bring to room temperature before serving.) Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
BUTTERMILK ROAST CHICKEN RECIPE
A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it's oven roasted until beautifully browned and amazingly tender! It's likely to become your new favorite way to prepare and roast a chicken!
Provided by Jaclyn
Categories Main Course
Time 13h45m
Number Of Ingredients 7
Steps:
- Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
- Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
- In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
- Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
- Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
- Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
- When ready to roast preheat oven to 400 degrees.
- Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
- Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
- Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
- Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
- Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.
More about "rosemary buttermilk chicken recipes"
GRILLED ROSEMARY BUTTERMILK CHICKEN | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (3)Category GrilledServings 4Total Time 8 hrs 15 mins
- Place the chicken breasts in a large ziploc plastic bag. Pour in the buttermilk to cover the chicken. Add the rosemary sprigs. Seal the bag and refrigerate overnight, about 8-10 hours.
- Preheat a grill to medium-high heat. With tongs, take out each chicken breast one by one, shaking off excess buttermilk and removing the rosemary sprigs. Grill for 4-6 minutes per side, until the chicken is cooked through but still moist. Tent with foil for about 5-10 minutes before slicing and serving.
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN | ALBERTA ...
From chicken.ab.ca
Servings 6-8Published 2017-04-03
- Make the Brine: In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so.
- Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine.
- Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately.
- Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls.
- Heat oil in a pan for deep-frying to 350°F (180°C). Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size.
ROASTED ROSEMARY BUTTERMILK CHICKEN - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 12 hrs 40 minsCategory Chicken, Everyday MealsCalories 636 per serving
- Mix the brine ingredients in a large zipper freezer/storage bag–I use a large Lock & Lock container for this since it’s sturdy and won’t leak.
- Place chicken in the brine, seal the bag (or container) and place in the refrigerator to marinate overnight.
- Line a baking sheet with parchment or aluminum foil and spray lightly with non-stick spray. Preheat oven to 425 degrees F.
BUTTERMILK ROASTED CHICKEN RECIPE - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
Cuisine American, Cooking With TammyCategory Chicken,, Dinner, LunchServings 4Estimated Reading Time 2 mins
- Adding paprika, rosemary, garlic powder, black pepper, salt, minced garlic, vegetable oil, honey or agave nectar
MARINATED BUTTERMILK ROSEMARY GRILLED CHICKEN WITH DIJON ...
From more.ctv.ca
Servings 4Total Time 9 hrsCategory Dinner
- Whisk together all the ingredients in a large glass or stainless-steel bowl. Add the chicken pieces and stir to coat them well. Cover the bowl and set in the fridge for 8-24 hours.
- Remove the chicken from the marinade 30 minutes before you want to cook it and remove as much buttermilk off the chicken as possible.
- Preheat the BBQ to 400F and grill the chicken, turning occasionally until chicken is cooked through and golden brown, about 20-30 minutes.
WALNUT AND ROSEMARY OVEN-FRIED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (131)Calories 292 per serving
- Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
- Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
- Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
ROSEMARY-BRINED BUTTERMILK FRIED CHICKEN - VERYVERA
From veryvera.com
Servings 8Estimated Reading Time 2 minsCategory EntreesPublished 2015-09-09
- To make the brine, in a saucepan over medium-high heat, saute the onion and garlic in the oil until translucent, 3 to 4 minutes. Add the kosher salt after the onion and garlic have cooked for 30 seconds or so.
- Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much as possible and the chicken is submerged in the brine.
- Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately.
- Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls.
- Dredge the chicken in the seasoned flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of seasoned flour and return them to the rack.
- Heat the oil in a large, high-sided pot (filling it no more than one-third full with oil), for deep-frying to 350 degrees Fahrenheit. Add as many chicken pieces as you can without crowding the pan.
ROSEMARY BUTTERMILK RANCH CHICKEN SKEWERS - MOM ON TIMEOUT
From momontimeout.com
Category EntreeTotal Time 1 hr 30 minsEstimated Reading Time 3 minsCalories 650 per serving
ROSEMARY-LEMON OVEN-FRIED CHICKEN - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 454Estimated Reading Time 4 minsServings 4-6
- For the marinade: combine all of the ingredients except the chicken until evenly combined. Add the chicken, turn to coat, cover, and refrigerate at least 2 hours and up to 6 hours.
- When ready to cook, heat the oven to 425 degrees F. Arrange a rack in the upper third of the oven. Nest a cooling rack inside a rimmed baking sheet lined with aluminum foil, set aside.
- Combine the cornmeal, cornflakes, cheese, oil, salt, black pepper, and cayenne in a shallow bowl and mix until well combined; set aside. Whisk together the eggs in a shallow bowl until evenly combined; set aside.
- To coat the chicken, remove it from the marinade and let any excess drip off. Dip the chicken in the beaten eggs then in the cornflake mixture, turning to coat all over and pressing to help it adhere. Place the chicken pieces on the prepared baking sheet and repeat with remaining chicken. Let the chicken rest on the baking sheet for 15 minutes before baking.
ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN RECIPE | …
From epicurious.com
3.6/5 (45)Servings 6-8
BUTTERMILK ROASTED CHICKEN DINNER - SIMPLY SCRATCH
From simplyscratch.com
5/5 (2)Total Time 1 hr 25 minsCategory Mains & EntreesCalories 234 per serving
BUTTERMILK CHICKEN THIGHS WITH LEMON GARLIC ORZO - THE ...
From thegreekfoodie.com
5/5 (11)Category Main CourseCuisine Greek, MediterraneanCalories 567 per serving
BUTTERMILK ROAST CHICKEN RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (3)Total Time 13 hrs 30 minsCategory Main CourseCalories 355 per serving
BUTTERMILK CHICKEN RECIPE - BBC FOOD - BBC - HOME
From bbc.co.uk
Servings 4Category Main Course
ROSEMARY BUTTERMILK CHICKEN - TFRECIPES.COM
From tfrecipes.com
GRILLED ROSEMARY BUTTERMILK CHICKEN | RECIPE | POULTRY ...
From pinterest.ca
ROSEMARY BUTTERMILK FRIED CHICKEN RECIPE - MAGNOLIA
From magnolia.com
BUTTERMILK BRINED FRIED CHICKEN BREAST - ALL INFORMATION ...
From therecipes.info
BUTTERMILK-ROSEMARY MARINATED CHICKEN THIGHS RECIPE - T-FAL
From t-falusa.com
ROSEMARY BUTTERMILK CHICKEN | RECIPE | BUTTERMILK CHICKEN ...
From pinterest.com
ROSEMARY BUTTERMILK BRINED ROAST CHICKEN — ARGENTINE CHEF
From argentinechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love