Say hello to this easier alternative to turkey. If you are you hosting friendsgiving or hosting your family on Thanksgiving day this year and are in need of a show stopping main protein, look no further! Pretty Plate's gotchu!
For the Buttermilk Whole Roasted Chicken:
- 1 (4) pound whole chicken (I got mine from Whole Foods)
- 1 Qt. Buttermilk
- 3 TBSP Pink himalayan salt
- 1 TBSP black peppercorns
- Fresh thyme sprigs, optional for garnish
- Dried parsley flakes, optional for garnish
For the Garlic Herb Fingerling Potatoes:
- 1 Lb. fingerling potatoes
- 1 TSP salt
- 1/4 TSP pepper
- 1/2 TBSP Italian seasoning
- 2 TBSP olive oil
- 1 TBSP minced garlic
For the Buttermilk Whole Roasted Chicken:
- Remove chicken from packaging. Place one ziploc bag In a rectangle pan.
- Fill ziploc bag with 1 Qt. Buttermilk. Add 3 TBSP salt and 1 TBSP black peppercorns.
- Add whole chicken. Close the ziploc bag and shake to mix well. Turn chicken and make sure salt and peppercorns have distributed evenly.
- Place in the fridge at a minimum of 12 hours, but marinate as long as you can. Up to 24 hours is best.
- Prepare a sheet pan with foil and place a rack on top. When it is done marinating, remove the chicken from a ziploc bag and shake any excess buttermilk off. Place on the rack. Let it sit at room temperature on the rack for an hour.
- Preheat your oven to 400 degrees. When the hour is up, place your chicken with the rack on the sheet pan (so as is), in the oven. IMPORTANT NOTE: when you place the chicken in the oven make sure to place the drum sticks/legs to the back. You want the head of the chicken to the front. You will keep it in this position the whole time. Bake at 400 for 50-55 minutes.
- Once done, the skin should be golden brown and crispy all the way around. Remove from heat and let sit out to cool for about 10 minutes before cutting.
- Cut and serve right away with potatoes and garnish with fresh thyme sprigs. Eat alone as is, serve with gravy or fingerling potatoes.
For the Garlic Herb Fingerling Potatoes
- Wash your potatoes and pat dry. Slice them in half lengthwise and place in a bowl.
- Pour 2 TBSP olive oil over your sliced potatoes. Add salt, pepper, Italian seasoning and minced garlic. Mix well.
- Heat a pan over medium heat add your potatoes and begin to cook. Cook over medium heat for 15-20 minutes until potatoes are tender. When done, remove from heat and serve right away as a side dish or with buttermilk roasted chicken.