Absolute heaven. The key to this is a long brine and then massaging the spices in thoroughly. A hot oven sears the flavor in.
Skillet Roasted Buttermilk Harissa Chicken
120kcal
Ingredients
- 1 4-5 pound chicken spatchcocked
- 2 cups buttermilk
- 1 tbsp kosher salt
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 2 tsp dried marjoram
- 1 tsp garlic powder
- 2 tbsp harissa
- 1-2 tbsp olive oil
Equipment
- 1 Ziploc bag (gallon size)
Method
- Mix 1 tablespoon of kosher salt with 2 cups of buttermilk in a gallon size Ziploc bag1 tbsp kosher salt, 2 cups buttermilk
- Seal chicken in ziploc bag and brine overnight (or a minimum of 8 hours)
- When ready to cook, remove chicken from brine and pat with a towel to remove as much buttermilk as possible
- With sharp poultry shears, cut the backbone out of the chicken
- Flip the chicken over and press down firmly to flatten the breastbone
- In a bowl, mix together the thyme, basil, marjoram, garlic powder and harissa1 tbsp dried thyme, 1 tbsp dried basil, 2 tsp dried marjoram, 1 tsp garlic powder, 2 tbsp harissa
- Mix with 1-2 tablespoons of olive oil to make a paste1-2 tbsp olive oil
- Thoroughly rub the mixture into the skin of the chicken. Use all of the mixture1 4-5 pound chicken
- Dust with coarse sea salt if desired
- Place in skillet, tucking down the legs and wings if necessary
- Roast in the middle of the oven for about 25 minutes
- Turn the skillet and continue to roast for another 20 minutes or so until the juices run clear and the internal temp reads 165°
- Remove from oven and let rest on a cutting board for 10 minutes before carving
- Carve and serve immediately
Nutrition
Calories120kcalCarbohydrates9gProtein5gFat8gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol13mgSodium1973mgPotassium235mgFiber1gSugar7gVitamin A299IUVitamin C2mgCalcium184mgIron2mg
Notes
Spatchcocking a chicken is a lot easier than one would think. But if you can't or won't (no judgement), ask your butcher to do it for you.
