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Buttermilk Roasted Chicken with Baby Arugula Salad CLINTON KELLY

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1 3-4 pound chicken (cut into 8 pieces)
2 cups buttermilk
2 cloves garlic (peeled, crushed lightly)
2 tablespoons thyme (leaves only, roughly chopped)
1/4 cup lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
1 clove garlic (minced)
1/4 cup lemon juice
1 tablespoon mayonnaise
1/4 cup olive oil
4 cups baby arugula (rinsed and dried)
1 avocado (peeled, pitted, diced)
1/4 cup walnuts (toasted)
1/4 cup blue cheese (crumbled)
Kosher salt and freshly ground black pepper (to taste)

For Buttermilk Roasted Chicken: In a large zip-top bag or baking dish, add chicken, buttermilk, garlic, lemon juice, thyme and refrigerate overnight.
Preheat an oven to 425ºF.
Remove chicken from the zip-top bag and place on a sheet tray with a baking rack. Let the excess liquid drip off of the chicken. Drizzle olive oil over chicken and season with salt and pepper. Roast chicken for 30 minutes, then reduce the temperature to 325ºF and continue to roast until the internal temperature reaches 165ºF, about 10 – 15 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
For Baby Arugula Salad: In a medium bowl, add garlic, lemon juice, mayonnaise and whisk to combine. Slowly drizzle in olive oil and whisk continuously until emulsified. Add pepper and season with salt to taste.
In a large bowl, add baby arugula, avocado, toasted walnuts and blue cheese crumbles. Pour the dressing around the rim of the bowl and toss to combine.
Serve the chicken warm with a side of the baby arugula salad.
Tip: Chicken can be marinated without lemon juice, up to 2 days in advance!

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