Buttermilk Yogurt Flattened Chicken

Moist, Roasted to Perfection

There sure have been a lot of recipes for roasting chicken lately, on TV shows, magazine covers and food blogs, all worthy of a look and tempting each of us to try the best, the juiciest, the most flavorful and as one put it, ‘the last recipe you will ever use.’ Well, I’m not sure about that as I have more recipes for cooking and roasting chicken than I think I will ever get around to but the ones I tend to favor are, of course, family recipes, the tried and true ones that I know work. Still, I never will be satisfied in thinking there is only one way of doing anything.

Now I am truly not a trend follower and just because everyone else is doing chicken is not the reason I am cooking one today. A good friend posted a while back a cupcake recipe and mentioned that although making cupcakes were no longer trendy, over done of late I suppose, she still was going to make a batch anyway. My reply, being the  fashion trendsetter I am, was that it was high-time for me to start making cupcakes. And then yesterday, another friend made a lovely batch to celebrate her own birthday. Like them, I’ll make a batch of cupcakes or roast a chicken when ever I dag-blasted feel like it. Who cares if it’s vogue, on the covers of magazines…

Roasting a chicken is not a science experiment. All of you have your own way of doing it. I like the way Momma did it, pretty much the same as I cook my whole turkey. Make a paste of butter, herbs and seasonings, spread this under the skin, give the bird a good pat with what’s left over and bake until golden brown. Then there is Grandmother’s buttermilk brine chicken, which this recipe is based on and is also the basis for one I like to grill outside, Buttermilk Brine Grilled Chicken. Only I have modified hers by adding yogurt and a few other things and flattened the bird as I sometimes do so that it will roast evenly, quicker and in doing so, keeps it nice and juicy. Enjoy!

Buttermilk Yogurt Flattened Chicken
feel free to change out the spices to suit your taste, I like this one at times, with hints of the cumin and coriander

1 – 4 pound baking hen/chicken
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder

1 cup whole buttermilk
1 cup yogurt
3 green onions, thinly sliced
2 tablespoons light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon dried basil leaves

2 tablespoons lemon juice

Prepare the chicken: Use kitchen or poultry sheers to remove the backbone cutting down each side. You can tell where cut once you start. Remove excess fat and wash under running water. Pat completely dry. Lay chicken down breast side up. At the neck area, bend the breastplate until you hear it snap which will make the chicken lay completely flat. Sprinkle both sides with the salt, pepper and garlic.

In a bowl, mix the buttermilk, yogurt, green onions, sugar and spices together. Pour into a 2 quart sealable bag or a large glass dish. Place the chicken in the bag, spoon the mixture under the loosened skin and press out any air in the bag while sealing. Tumble bag around to distribute  mixture. Refrigerate overnight or 24 hours turning bag over at least once.

Remove bag from refrigerator. Let rest for 1 hour to reach room temperature.

Preheat oven to 400 degrees F. Remove chicken from mixture and lay on a broiling pan breast side up. Tuck the wingtips under the breast. Do not wipe or shake off mixture. This forms a nice barrier that will keep the meat moist and makes a delicious crust. Spoon a little mixture under the skin on each breast and thigh. Make sure the skin covers the meat. Place in the center of the oven and reduce heat to 375 degrees F. Place a meat thermometer in the thigh away from the bone and cook until it reads 165 degrees F.

About halfway through cooking, sprinkle the lemon juice over the chicken. When done, remove from oven and test the breast meat with thermometer to ensure it is cooked throughout. Let rest about 10 minutes before serving.

21 thoughts on “Buttermilk Yogurt Flattened Chicken

  1. MaryMoh

    Mmmm…I love that..all the creamy sauce and the golden look. Mmm…love it. I love that you added yoghurt to me. I was looking at Nandos chicken recipe yesterday thinking that maybe I should try as my children love Nandos. Now I also want to make yours. I should have a chicken feast in my house then! 😀

  2. Pegasuslegend

    Ummm not sure about Greg these days lol…. but he's right, this bird looks awesome! I really think I need to investigate buttermilk further, haven been a beer can girl myself… no remarks from Greg on that one either! I am going to bookmark, soon as it gets nicer out going to do this one on the grill…will let you know, for now I will gaze at the picture! oh and by the way, I will take the leg!

  3. Trix

    Ha! I believe I have been referenced in this post!! Well, I am late to the meat bandwagon for sure, but I can tell you this buttermilk chicken looks pretty darn good and is going on my list.

  4. The Mom Chef

    I found the flattened kitchen a while back and don't know that I'll ever go back to roasting a whole chicken again. Thanks for sharing your marinade recipe. It looks fantastic.

  5. sweetlife

    I hate trends, but roast chicken is always in season around my home, lol I love to use buttermilk with chicken and yogurt can only add to the flavor punch, great recipe..have a great weekendsweetlife

  6. Kathy Gori

    Drick, what a great recipe! I love buttermilk in anything and the flattening thing really appeals to me too. This looks absolutely delish..gimme some cole slaw and I'm all set!

  7. Claudia

    I love roasting chicken with yogurt – and then do some Indian spice thing – but this buttermilk trendy concoction is all new to me. Looks so comforting, I could wrap myself in it. The flattening of the chicken makes sense to me (which should scare you). If cupcakes are truly out – I'll have to start baking some.


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