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Unless you’re Jeffrey Garten, roast chicken can sound a little meh on paper, and it so often disappoints at the table. Or so we thought, until we tried Samin Nosrat’s version, which is brined in buttermilk and comes out of the oven with a gorgeously browned, crackling skin and impossibly juicy, tender meat. That was our inspiration for this skillet roast chicken with shmaltzy potatoes, which looks impressive but is foolproof for all skill levels.
The best tip we learned from Nosrat’s recipe, aside from the buttermilk, is to take advantage of your oven’s hot spots. Her method is simple: Since the back corners of the oven tend to run hotter than the center, position the chicken with the legs in the corner. That way, the breast meat—which has a tendency to dry—will come out perfectly cooked at the same time as the thighs and drumsticks.
The potatoes aren’t strictly necessary, but they complete the meal nicely and with little extra effort. And the way they soak up the chicken juices? *Chef’s kiss*
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