Buttermilk Roast Chicken & Potatoes for a Crowd
Ingredients
Buttermilk Roast Chicken
- 2 cups buttermilk
- 5 garlic cloves peeled and smashed
- 1 tablespoon table salt
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons paprika plus extra for sprinkling
- Lots of freshly ground black pepper
- 2 1/2-3 lb chicken parts
- Drizzle of olive oil
- Flaked or coarse sea salt to finish
Potatoes for a Crowd
- 12 oz evaporated milk
- 1-1/2 cups milk
- 10 3/4 oz condensed cream of chicken soup undiluted
- 10 3/4 oz condensed cheddar cheese soup undiluted
- 4 tbsp butter melted
- 2 1/2 ounces corn flakes crushed
- 1/2 medium onion finely chopped
- 4 lb frozen cubed hash brown potatoes thawed
Instructions
Buttermilk Roast Chicken
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Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
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When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.
Potatoes for a Crowd
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In large bowl, combine all ingredients. Transfer to greased 11-in. x 13-in. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender.
Four Sisters says
Both of these recipes sounds amazing!
Thanks for sharing at Beautify It Monday!
-Four Sisters
Yvonne @ StoneGable says
Oh I am drooling all over my keyboard! This is a must try! YUMMY YUMMY YUMMY!
Thanks for bringing such a fabulous meal to ON THE MENU MONDAY!
Lisa says
I love this idea! The chicken looks delicious…Thanks so much for sharing at Mix it up Monday 🙂
Justine says
Thanks for stopping by Lisa!
Rosemary says
Yum! Thanks for the recipe.
terry says
Because I usually only cook for 2 people, I sometimes find it difficult to cook for larger crowds. Love recipes that are adjusted to do that, especially tried and true recipes. Thanks for sharing at our party this week.
Miz Helen says
What a great meal, that Buttermilk Chicken looks delicious! Hope you have a Very Special Week End and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Bridget says
your buttermilk chicken looks great and I love the sound of the potatoes 🙂
Angela @TheNotSoFunctionalHousewife says
This looks and sounds amazing! Thanks so much for sharing!
angie says
Oh yummy! this looks so good! Thank you for linking up on Successful Saturdays!
Katherines Corner says
yummy!!!!Thank you for linking to the Thursday Favorite Things Hop. I appreciate your bloggy friendship xo
Evelyn says
One of my most favorite meals, fried chicken! Love the potato recipe. Just dropping in from Friday Shout Out to invite you to share this at Freedom Fridays! So hoping to see you there.
Michelle says
WOW, both recipes sound delicious! I can’t wait to try them out. Maybe even this next weekend when we will have a crowd of family over. Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next week. Have a wonderful weekend.
Michelle
Taylor @ Goings on in Texas says
Thank you so much for linking up this yummy dinner at my Unveil Your Genius link party last week. I hope you’ll link up again soon!
http://taylornorris.blogspot.com/2012/05/unveil-your-genius-link-party-12.html
Carole says
This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found this through live.laugh.rowe
Justine says
Thanks for stopping by! I have shared the recipe on your blog.
Carole says
Fantastic that you linked in to Food on Friday – thank you