Made this tonight fairly successfully. I used the recipe on a spatchcocked chicken (1.5 cups buttermilk made from milk and lemon juice) and marinated for 11.5h. I added whole garlic cloves to the marinade as well. It is very important to line the tray with aluminum foil and pour water in the pan. Continue to monitor for if there is water in the pan as once it all evaporates, there will be smoke (happened to me). I think this step should be included in recipe, so I’m knocking off a star. Unfortunately, I incorrectly inserted my thermapen and ended up having to throw the chicken back into the oven after it had been cut into to further cook.
I significantly altered the sauce. 3 parts yogurt, 1 part sour cream, 2 parts mayonnaise. Lemon, salt, pepper, hot sauce and chives to taste. I thought this was pretty nice with the chicken.
Ultimately, very tender and tasty chicken. I learned some lessons here for the next time I make it.
I want to make this tonight but scared of all the comments about the smokeout. Did that water trick work? Our apartment is so tiny, when it does smokeout it lasts forever and our kitchen window is permanently closed due to freeway noise (LA, figures).
Los Angeles, CA 05/20/20
ok… this is literally the best chicken I’ve ever made. So tender and so juicy! It could not have turned out better (and my cooking abilities are pretty meh, so if you’re concerned you are no chef… this recipe has GOT. YOUR. BACK.) I used chicken breasts and it took the same amount of time (30 min) and was so yummy. 10/10 would recommend and WILL make again… and again.
ok… this is literally the best chicken I ever did eat. It is SO tender, SO juicy, SO delicious. I replaced it with chicken breasts and it took the same amount of time (30 min) and was just as yummy. 10/10, would make again.
OMG!!!! The chicken (I used a whole chicken) was so moist and flavorful. I actually let all of the buttermilk goodness soak in overnight and cooked it the next day. I added a little bit of water to the baking sheet to prevent smoking and was pleasantly surprised that the chicken was done in 30 minutes. The skin was golden brown and crispy. I liked the leeks and the sauce but was not in love with it. It could have been omitted and you wouldn’t even miss it. 5 thumbs up for this recipe.
Errr call it pregnancy brain, or blame the fact that I was on a conference call while prepping this, but I accidentally brined the chicken in heavy cream instead of buttermilk. Do I toss it or is this salvageable?
New York, NY05/13/20
This recipe was stellar! The sesame oil does the tanginess of the buttermilk and sour cream so much justice. The skin comes out perfect and brining the chicken makes it so juicy. Will definitely be in on regular rotation. Easy weeknight meal. (No oven smoking issue here because I lined my baking sheet with foil, don’t skip that step.)
Loved this recipe! Tangy sauce with flavors I don’t cook with much went wonderfully with the crispy chicken. I will definitely be making this again.
Smoke practically billowing out of the oven, grease everywhere (should have covered in aluminum foil). Chicken was delicious, but next time I’ll just cook them with some salt, pepper, and lemon, and then add this sauce over top.
Salt Lake City, UT05/11/20
I liked this method for a solid roasted chicken. Used just thighs. Had a similar problem with this completely smoking out my apartment with the buttermilk drippings, so maybe that would deter me from making this again, but the chicken was moist and flavorful with crispy skin and the leeks were tasty.
San Anselmo, CA05/11/20
This was a solid roast chicken. The flavor was nice. Be careful with the sesame oil though, it was almost overwhelming as is (but thankfully added a lot of depth). The only problem was that the drippings and buttermilk burned really easily and smoked out the entire apartment. I’m not feeling motivated to run fanning the smoke out the windows any time soon.
The sesame oil in the buttermilk sauce was an interesting twist, but didn’t quite lend well to the chicken flavors. Also could have been that this cut of chicken was a turn off to me and the family, may try with just thighs next time. LOVED the leeks.
Will this work with breasts?
Sag Harbor, NY05/08/20