American
Samin Nosrat's Buttermilk Roast Chicken
This version keeps Samin Nosrat's buttermilk-brine philosophy but tightens the salt balance and roasting cues so the bird comes out deeply seasoned, juicy, and bronzed all over. A long cold soak, a quick air-dry, and a hot cast-iron roast work together to give the skin a lacquered finish instead of a soggy one.
Gluten-FreeDairy-FreeHigh ProteinLow CarbMake Ahead
At a Glance
- Time
- 1 hr 25 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Pat the chicken dry, trim any excess fat, and season it all over with 2 teaspoons of the kosher salt and the black pepper, making sure to get into the cavity and under the skin where you can reach. Whisk the remaining salt into the buttermilk, then set the chicken in the brine, cover, and refrigerate for 12 to 24 hours so the meat seasons all the way through.
- Take the chicken out of the refrigerator about 1 hour before roasting so it loses some of its chill. Heat the oven to 425 degrees F and set a cast-iron skillet or shallow roasting pan in the center rack to warm while the oven comes up to temperature.
- Lift the chicken from the buttermilk and scrape off the excess with your hands, leaving a thin coating behind. Tuck the wings under, tie the legs together if you like, and let the bird sit on a rack or plate for 20 to 30 minutes so the surface dries and the skin can brown instead of steam.
- Set the chicken breast-side up in the hot skillet or pan and roast for 25 minutes, then reduce the oven to 400 degrees F and continue roasting for 35 to 45 minutes more until the skin is deep golden, the juices run clear, and the thigh reads 165 degrees F to 170 degrees F. The bird should smell sweet, savory, and lightly tangy, with the buttermilk caramelizing into a bronzed crust.
- Let the chicken rest for 10 to 15 minutes before carving so the juices settle back into the meat. Slice and serve while the skin is still crisp and the meat is still glossy and tender.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: The chicken is naturally gluten-free; for dairy-free brining, swap in unsweetened oat milk plus 1 tablespoon lemon juice or another tangy dairy-free milk, and the roast still browns well.