Buttermilk Roasted Chicken with Cabbage

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Buttermilk Roasted Chicken with Cabbage

Buttermilk marinated and roasted chicken, cooked over cabbage, onions and bacon to make a simple, tasty but fancy looking meal.

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Servings :

Calories: 391kcal

Prep Time1

Cook Time1

Equipment

Cast Iron Pan

Ingredients

Chicken

3.5 lb Chicken
2 cups Buttermilk or one pint
2 Tbsp Kosher Salt
Pepper

Cabbage

½ head Green Cabbage cored and cut into 1" steaks/slabs
1 lg White Onion Sliced
3 strips Bacon
½ tsp Fennel Seeds (optional)
½ tsp Salt
½ tsp Pepper
½ Lemon juiced (optional)

Instructions

The Day Before

Place the chicken in a large ziploc bag
Pour the buttermilk over the chicken, add the salt and seal the bag
Squish the chicken around in the bag to distribute the buttermilk and salt evenly
Place in a bowl or on a plate in the fridge overnight, turning occasionally to ensure good marinade coverage

The Day Of

Take the chicken out of the fridge about an hour before you are ready to cook it
Preheat oven to 425°F
In a cast iron pan lay three strips of bacon at the bottom, this will prevent the cabbage from sticking and provide some flavor
Arrange the cabbage steaks to create a flat layer in the pan and arrange your sliced onions around the cabbage
Season the cabbage with salt, pepper and fennel seeds
Pull the chicken out of the bag, and wipe off some of the excess buttermilk
Place the chicken on top of the cabbage and tie the legs together with butchers twine
Crack fresh black pepper over the top of the chicken
Place the chicken in the pre-heated oven with the legs towards the back left
After 20 minutes rotate the chicken so the legs are towards the back right of the oven and drop the temperature to 400°F
Continue cooking for another 40 minutes or so, until the chicken is brown all over and reaches 165° internal temperature
Take the chicken out of the oven and place it on a cutting board, tent with foil and let rest 10 minutes before carving
Meanwhile stir the cabbage and onions, you may want to remove the bacon as it won't be crispy or you can chop it up and throw it back in the pan
Squeeze the juice of half a lemon over the cabbage to brighten it up before serving (optional)

Notes

The buttermilk will make the chicken moist and tender, it will also give it a great color when it roasts. Don't worry if it looks darker then you expect, it should. You can can add additional seasoning to the chicken prior to cooking if you like, but I would start with just the salt and pepper because I don't think you'll need anything else.

The chicken juices and the bacon make the cabbage and onions a rich and delicious side. A hit of acid right at the end lifts the dish up and keeps it from feeling too oily.

I accidentally used caraway seeds instead of fennel seeds once and it turned out great. You could use anything in that family to add a little punch to the cabbage.

Nutrition

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