TL/DR – Buttermilk Sage Chicken. Chicken parts take an overnight bath in buttermilk, dijon mustard, salt, paprika and lots of fresh sage, then gets roasted at a high temperature and topped with crispy fried sage leaves. –
One of my favorite recipes of all time is Smitten Kitchen’s Buttermilk Roast Chicken. It is so simple, so flavorful and tremendously satisfying. Using the same 24 hour buttermilk soaking period, paprika, salt, dijon mustard and lots of fresh sage, this chicken does not disappoint.
Combine buttermilk, fresh sage, salt, garlic powder, freshly grated garlic, paprika, pepper and dijon mustard to create a flavorful marinade, (my son calls it a chicken bath,) and submerge whatever chicken pieces you fancy. Marinate for a full 24 hours.
Gently wring each piece of chicken out a bit as it comes out of the marinade, then place on a sheet pan. Roast the chicken pieces at 450 degrees F. Also, fry up some additional whole fresh sage leaves in butter and gently set aside. Keep the browned sage flavored butter and baste the chicken with it. This basting step is optional, but totally worth it.
Serve with an easy side, like Broccoli Bulgur Salad or Buttermilk Packet Potatoes.
Buttermilk Sage Chicken
Ingredients
- 1 c buttermilk, shaken
- 1/2 c fresh sage, minced finely
- 3 T dijon mustard
- 2 cloves garlic, grated on a microplane
- 1 T kosher salt
- 1 t paprika
- 1/2 t garlic powder
- 1/2 t ground black pepper
- 2 lbs bone-in, skin-on chicken pieces
- 10 additional whole fresh sage leaves
- 1 T butter
Directions
- Step 1 In a medium bowl or a 2 cup liquid measuring cup, whisk together the buttermilk, minced sage, dijon, grated garlic, salt, paprika, garlic powder and pepper.
- Step 2 Place the chicken pieces into a plastic bag and pour the buttermilk marinade over. Gently squeeze the air from the bag and seal tightly. Place the bag into a glass baking dish or a pie dish and refrigerate for 24 hours. Turn the bag once or twice as it marinates.
- Step 3 Pre-heat oven or grill to 450 degrees F.
- Step 4 Remove the chicken pieces from the marinade and gently wring out the excess liquid or blot with a paper towel. Place onto a baking sheet if baking and sprinkle with about 1/2 t of additional kosher salt and a dash of freshly ground pepper.
- Step 5 Roast for about 30 minutes.
- Step 6 As the chicken cooks, in a small skillet, fry the whole sage leaves in the butter on medium-high heat until they are crispy, which will take only a couple of minutes. Remove them carefully onto a paper towel to drain.
- Step 7 Baste the chicken with the sage infused brown butter from the small skillet and finish baking or grilling.
