Buttermilk Roast Chicken

Recipe courtesy Nigella Lawson, 2007

Show: Nigella ExpressEpisode: On the Run

Rated: 5 stars out of 5Rate itRead users' reviews (23)

RECIPE
COMMENTS & REVIEWS(23)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: 2 hr 0 min
Cook: 30 min
Total:: 2 hr 40 min

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Ingredients

12 chicken drumsticks (approximately 3 pounds total weight)
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup

Directions

Place the chicken drumsticks in a large freezer bag, and add the buttermilk and 1/4 cup of oil.

Add the bruised garlic cloves to the bag with the crushed peppercorns and salt.

Sprinkle in the ground cumin and finally add the maple syrup, and then squish everything in the freezer bag around to mix the marinade and coat the chicken.

Leave the buttermilk marinated chicken in the fridge ideally overnight or out of the fridge for at least 30 minutes and up to 2 hours.

Preheat the oven to 425 degrees F. Take the chicken pieces out of the bag shaking off the excess marinade, and then arrange them in a roasting tin lined with foil.

Drizzle over the 2 remaining tablespoons of oil, and then roast in the oven for about 30 minutes, or until brown, even scorched in parts, and juicily cooked through.

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Comments & Reviews

recipe Buttermilk Roast Chicken
MELINDA Alexandria, VA 10-16-2009
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Tender But Bland
Rated: 3 stars out of 5

I marinated it overnight and it was bland like some reviewers. I was so disappointed because it sounded like it was going to... be so good. The skin was delicious and the meat was super tender, but none of the flavors added - cumin, maple syrup, peppercorns, garlic, were apparent.Read more
recipe Buttermilk Roast Chicken
Ramona Phoenix, AZ 09-15-2009
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My All-Time Favorite Way to Have Chicken!
Rated: 5 stars out of 5

I also recommend marinating the chicken in the buttermilk mixture overnight. I'm sure it makes a huge difference in the... outcome. Other than having to plan ahead and get the chicken marinating overnight, this recipe takes less than 5 minutes to put together. With the sealable plastic bag, cleanup is also a snap! It's in the oven as I type and the smell is driving me crazy! I'm pairing it with sweet peas and homemade cheddar biscuits. I also use either whole leg quarters or leg thighs instead of drumsticks and add a few miinutes to the overall baking time. This is one meal where leftovers don't wind up going to the dogs (literally!) The meat is moist and very flavorful. I can't recommend it enough.Read more
recipe Buttermilk Roast Chicken
Susie Hudson, OH 08-03-2009
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So delicious & moist!
Rated: 5 stars out of 5

I followed the recipe exactly except that I used 3 bruised garlic cloves in the marinade, and it is so tasty and juicy! I... don't know how anyone could think it's bland. I always try to use the best ingredients such as good quality chicken, telicherry peppercorns, and sea salt. I also marinated this overnight. The crushed peppercorns give it a kick here and there when you bite into it, so if you don't like that, I would just use freshly ground black pepper. I am 37 weeks pregnant, and if I can make this while I'm in early labor, anyone can make this! Super easy and delicious!Read more
recipe Buttermilk Roast Chicken
Jon Milwaukee, WI 08-01-2009
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Easy, juicy, delicious!
Rated: 5 stars out of 5

This is my new favorite way to bake chicken. For a more substantial meal, I use thighs instead of legs. The subtle way the... cumin comes through is amazing and unexpected (I really recommend an overnight marinade for the flavors to fully penetrate the meat). This is perfect simply paired with buttered rice to soak up the juices from the amazingly moist chicken. I?m not sure if this is an issue with the legs or not, but with thighs I?ve found the need to remove the collected juices from the pan for the last five minutes or so, just to make sure the top and bottom of the chicken becomes crisp. Read more
recipe Buttermilk Roast Chicken
Madison Ardmore, OK 07-26-2009
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So Delicious!
Rated: 5 stars out of 5

I made this, and took the advice from on of the reviewers, and heated it to 300 degrees. The first time, I messed up, the... candy stuck the the parchment! So the second time it turned out even better!! All my friends LOVE "my" candy. I give it as gifts. It's cheap, quick, and just lovely!Read more
recipe Buttermilk Roast Chicken
Karen San Francisco, CA 07-11-2009
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Juicy and Moist
Rated: 5 stars out of 5

This was so juicy and moist, we enjoyed it very much. I think next time I will add a little more of the Maple syrup, and... don't skimp on the oil on top. The drumsticks need the "golden brown" to look as appetizing as the taste.Read more