Buttermilk Roast Chicken Times Two

After returning from my trip to Florida, I was inspired to cook bone-in, skin-on chicken breast. My friend, Samya has started to cook with this type of chicken more due to the increase in flavor and moisture that is given by the bone. I stumbled across this recipe that was not only a roasted version of fried chicken, but also inspired by Nigella Lawson.

Deb felt that the recipe needed a few changes, I wasn’t so sure… Nigella is pretty trusty. I choose to do a side by side comparison of the two. I made two different brines & marinated the chicken for 20+ hours.

Roasted Chicken, side-by-side

Nigella's version

Deb's version

Deb's version


Wow! I always forget how delicious roasted chicken tastes. It is so juicy and  unbelievably moist. I must say, I agree with Deb on this one. Her version offers more flavor that Nigella’s does. However, I thought that her rendition could also use a mega-flavor boost. This recipe is excellent if you need roast chicken for another recipe.After Dinner, T and I still had almost two entire pieces of chicken left, so I did exactly that. I would not make either of these again since I thought they could use more herbs, zest, or spices.


In crossing off something (roast chicken) off everyone should multiple times in life,





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