Wine Recipes

Skillet-Roasted Buttermilk Chicken | Recipe | Food & Wine

Simplicity reigns supreme in this classic roast chicken that browns to perfection in your favorite cast-iron skillet. An overnight marinade in buttermilk not only infuses the chicken with flavor, but also ensures a tender bird. We cover the chicken with parchment then foil during roasting to lock in moisture, then discard both for a final broil to get the skin extra bronzed and crispy. Served with a spoonful of lemony-garlicky-schmaltzy pan juices, this is one serious chicken dinner winner.


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