Sorta Samin’s Netflix Buttermilk Chicken with Pistachio Pesto
If you’ve seen Samin Nosrat’s Netflix Original Series “Salt, Fat, Acid, Heat” then you likely recall the buttermilk-marinated roast chicken that she made—the dish that made her eyes roll back it was so juicy and flavorful. This recipe is inspired by that chicken (actually, mostly inspired by the elated eye-roll). In my version, I use several bone-in, skin-on chicken breasts vs. a single whole chicken (easier to handle and more white meat). I also apply a simple pistachio-thyme pesto right before baking for added oomph and deliciousness. It earns elated eye-rolls every time.
- 4 split chicken breasts, bone in, skin on (about 2.5-3 lbs. total)
- 3 c. buttermilk, well-shaken
- 2 tbsp. plus 3/4 tsp. kosher salt, divided
- 1/2 c. roasted, unsalted pistachio meats
- 3 medium garlic cloves, coarsely chopped
- 2 whole lemons, zested and cut in halves or wedges
- 1/4 c. olive oil
- 1 tbsp. fresh thyme leaves
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Put the chicken breasts in a large ziplock bag with the buttermilk and 2 tablespoons salt. Remove any excess air from the bag and seal tightly. Gently massage the chicken through the bag for a minute or two. Then place the bag in a large dish or bowl and put it in the fridge to marinate overnight or for at least 10 hours. If you'd like, you can rotate the bag once or twice while marinating to ensure adequate coverage of the chicken.
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Approximately 30-45 minutes before you plan to roast the chicken, remove the bag from the fridge and let it sit at room temperature to take the chill off the meat. Keep the bag sealed with the chicken still in the marinade.
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Meanwhile, put the pistachios meats, garlic, lemon zest (reserve the lemon halves or wedges), olive oil, and remaining 3/4 teaspoon salt in the bowl of a mini food processor or blender. Whir until finely chopped and the mixture resembles coarse pesto (scrape down the sides of the bowl as needed). Lastly, add the thyme leaves and pulse a bit more to incorporate.
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Once the chicken breasts and marinade have rested at room temperature for 30-45 minutes, discard the marinade and pat the chicken breasts dry with a few sheets of paper towel. Arrange the chicken breasts close together (but not overlapping) in a thick-sided, oven-proof skillet or high-sided baking dish. Smear generous amounts of the pistachio pesto underneath the skin of each breast and on the bottom where meat is exposed. Use any excess pesto to coat the top of the skins. Arrange the lemon halves or wedges around the chicken breasts. Position the skillet or baking dish in the center (middle rack) of a pre-heated 375° for 25 minutes. After 25 minutes, rotate the pan a half-turn and continue baking for another 20-25 minutes or until the juices of the chicken run clear. Remove the skillet or baking dish from the oven, fully tent it with aluminum foil, and let the chicken rest and re-absorb some of its juices for 8-10 minutes.
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Arrange the chicken breasts on a platter or individual plates and squeeze some of the warm, roasted lemon over the chicken. Serve any remaining lemon wedges on the side.