Buttermilk Roast Chicken with Sumac

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A while ago I was craving rotisserie chicken from Peru. It is one of those things you would often eat as a kid on a Sunday , when your parents didn’t feel like cooking. Either you would go out to eat it or have it delivered at home.  There is something about the combination of spices that they put on it that makes it so delicious.  Tender and juicy chicken with French fries and lots of chili sauce to dip them in, was the perfect Sunday meal. I even remember that while I lived in Maryland as a kid, my parents found a Peruvian rotisserie chicken place that was absolutely delicious. It tasted as good as back home.

I wanted to make something similar at home. I soaked the whole chicken overnight in buttermilk because it makes it more tender and juicier.  Then rub it with a lot of spices before roasting it in the oven. I added sumac to the rub because I love the lemony taste that it brings to the dish.

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This recipe is for a small 1 kilo chicken, perfect for a dinner for 2.

Ingredients:

1 kilo chicken

For the buttermilk marinade:

1 litter buttermilk

1 teaspoon of sumac

1 teaspoon of onion powder

1 teaspoon of garlic powder

For the rub:

5 tablespoons of butter, softened

1 tablespoon of vegetable oil

3 tablespoon of sumac

3 tablespoon of dried oregano

2 teaspoon of cumin

2 teaspoon of onion powder

2 teaspoon of garlic powder

Pinch of cayenne

Salt

 

The night before, whisk together all of the ingredients for the buttermilk marinade in a big bowl. Add the chicken and let it soak in the buttermilk mixture overnight in the fridge.

The next day, preheat the oven to 180C/350F. Remove the chicken from the buttermilk mixture. Discard of the liquid. Pat it dry with some paper towels.

Mix all of the ingredients for the rub in a bowl. Place about 1/3 of the rub in between the skin and the meat.  Place the other 3rd inside the cavity and then rub the remaining of the spices all over the skin of the chicken.

Place the chicken in an oven dish, breast side down. Roast for 40 minutes.

Then remove the chicken from the oven, turn the breast side up. Place it back in the oven and roast for an extra 10 minutes. Baste it with the juices every couple of minutes.  After the 10 minutes are up, check if the chicken is fully cooked. Insert a skewer into the thickest part of the thigh and breast, if the juices that come out are clear and not pink, the chicken is cooked. Otherwise leave it in the oven for a few more minutes and check again.

Once the chicken is out of the oven, cover it with some foil and let it sit for 5 to 10 minutes. Then cut it in half and serve with the side of your choice. I went for pan-roasted potatoes and asparagus.

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