Apr 5, 2019

Buttermilk-Brined Curry-Spiced Chicken with Spring Vegetables

Prep Time: 4 hrs 30 mins
Cook Time: 1 hr
Buttermilk brine does wonders for a roast chicken. While salt helps to keep the chicken moist as well as seasoned, the acid from the buttermilk works to tenderize it.

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Buttermilk-Brined Curry-Spiced Chicken with Spring Vegetables

Buttermilk brine does wonders for a roast chicken. While salt helps to keep the chicken moist as well as seasoned, the acid from the buttermilk works to tenderize it.

In this recipe I used a curry seasoning with the brine, which adds a subtle flavor to the roasted chicken. Buttermilk isn’t just for fried chicken as it works just as well for roasted chicken. The fat from the chicken adds flavor to the spring vegetables.

Buttermilk-Brined Curry Chicken with Spring Vegetables-6.jpgI love walking to the Farmer’s market on Wednesday mornings and wandering around the different stands to see what vegetables are in season.

Carrots, radishes and snap peas have all been hitting the stands in the recent weeks and once spring rolls around I love getting to focus on cooking with seasonal vegetables.

Buttermilk-Brined Curry Chicken with Spring Vegetables recipe from cooking with cocktail rings

Buttermilk-Brined Curry Chicken with Spring Vegetables-16.jpg

Buttermilk-Brined Curry-Spiced Chicken with Spring Vegetables

roasted chicken in a red baking dish overhead shot with peas and carrots
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Prep Time 4 hrs 30 mins
Cook Time 1 hr
Serves 4

Ingredients:

  • 1 4-pound whole chicken
  • 1 tablespoons curry powder
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 ¼ teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 quart low-fat buttermilk
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch small carrots
  • 1 bunch small breakfast radishes
  • 4 ounces sugar snap peas

Instructions:

  • In a small bowl stir together the curry powder, cumin, turmeric, 2 teaspoons of salt, and pepper. Add the chicken to a large bowl and season all over with the seasoning mixture.
  • Pour the buttermilk over the top and cover and refrigerate the chicken in the brine for at least 4 hours and up to overnight.
  • Heat oven to 425ºF. Remove the chicken from the brine and rinse then pat completely dry. Let sit at room temperature for 30 minutes then add chicken to a roasting pan.
  • Use fingers to slide the butter under the skin. Roast the chicken for 20 minutes then remove from the oven.
  • Lower the oven to 400ºF. Toss the vegetables in the olive oil and arrange on pan around the chicken. Season both the vegetables and chicken with the remaining salt and continue to roast until the skin is crispy and the chicken is completely cooked through and tender, about an additional 30 to 40 minutes (the internal temperature should read 165ºF).

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