Buttermilk Roast Chicken

Once again the Smitten Kitchen website and cookbooks really knock it out of the park.  This was the best roast chicken ever!  I did marinate overnight as recommended and the chicken was so moist and flavourful, with the crispiest crunchiest skin,

buttermilk chicken

Crispy crunchy skin with bits of sea salt – best ever!

 

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon kosher or sea salt
1 tablespoon granulated sugar
1 1/2 teaspoons smoked paprika, plus some for sprinkling
Lots of freshly ground black pepper
2 -3 pounds chicken thighs, bone in, skin on
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Mix buttermilk and seasonings in ziplock bag, and drop the chicken in, giving it a good massage.  Set in fridge for a minimum of 3 hours, and up to 48 hours – no more or the chicken might get a bit mushy.

buttermilk chicken marinade

Take the chicken out of the marinade, put it into a baking dish, and drizzle with olive oil, sprinkling salt crystals over top.  I’m sure you can see the foil …. not something I would normally do, but it sure made for easy clean up!

Roast at 425 for 30-45 minutes, depending on on the size of the chicken pieces.  Use a thermometer to be sure you have the right temperature, …. 165 degrees for cooked chicken.  The best part is the crunchy bits of skin!

Mashed Garlic Herb Potatoes

Often I like to do what I call “smashed potatoes” which includes the skin and all … a more rustic look. Tonight I felt like a more refined approach (and had rustic russet potatoes with not very pretty skins..) Try this with a Sunday roasted chicken or beef – or tonight we had it with lamb shanks!

Creamy Smooth, Luscious  Whipped Potatoes

Creamy Smooth, Luscious Whipped Potatoes

Wash, peel and quarter potatoes – cover with water – once water comes to a boil generously season with salt, and add a few garlic cloves. (as much garlic as you are interested in)

Turn heat down to a moderately high heat and cook until potatoes are just tender to a fork.

Remove from heat, drain well.

Add milk (whole milk or cream works best), butter, salt and pepper. Use a potato masher to blend well, and then sprinkle in your herbs – stir in.

NEVER use a food processor. This will turn your potatoes into glue.

A hand potato masher works, as does a hand held blender, or a potato ricer.

Spoon into serving dish, dot with butter and sprinkle paprika over top. Put into a heated oven for a few minutes and the edges will crisp up and everything will just look so luscious … yum yum

Chinese 5 spice Chicken

serve with chinese noodles for a quick dinner

serve with chinese noodles for a quick dinner

3 lbs chicken pieces

1/3 cup dark soy sauce

2 tbsp honey

1 tsp 5 spice powder

3 crushed garlic cloves

1 tbsp minced ginger

2 tbsp sesame oil

Put chicken in ziplock bag or container with a tight seal.  Combine the rest of the ingredients, mix well and pour over chicken.  Refridgerate – the longer the better.  (In a pinch I have just thrown it all together and roasted – still fabulous!)

Arrange in a single layer in a roasting dish and roast at 350 for 30 minutes – turn over and roast for a further 30 minutes, basting.

This recipe is for chicken pieces – with skin, and on the bone.  If you are using boneless/skinless chicken the cooking time will be much less.

Honey Mustard Chicken

I love using chicken thighs (either boneless, skinless or bone in, skin on!!)  for this – they are so full of flavour – and don’t take very long to cook!

Garnish with thinly sliced spring onions for a bit of color

12-14 small chicken thighs (bone in tastes great, but boneless if you prefer)

Preheat oven to 375 degrees

3 tbsp melted butter

3 tbsp honey

2 tbsp each:  dijon mustard and grainy mustard

1 tbsp yellow deli mustard

2 garlic cloves, minced

zest and juice of 1/2 lemon

1 tsp kosher salt

1 tsp freshly ground black pepper

Place chicken in baking dish, and combine the rest of the ingredients in small bowl.  Stir well and drizzle over chicken – rubbing and turning the chicken to coat well.  Finish with bone (or under side) up.  Roast for 20 minutes, turn chicken and roast for a further 20 minutes, basting with the honey mustard mixture again for the last 10 minutes.  Depending on the size of the chicken thighs, they might take longer to cook.  It is important for them to cook long enough to get this delicious bit of carmelization on the chicken – yum yum yum.

If you have used skinless, the chicken will still get a nice roasted, browned finish to it, but if you have kept the skin on, it will be irresistible!!