Buttermilk-Marinated and Herbed Roast Chicken

Buttermilk is amazing for fried chicken and makes it tender and juicy, and it's also awesome for roasted chicken. The meat is tender and juicy and the skin as this amazing tang. It's super simple. I used the recipe from The Times this week, but added the herbs because I had them. You're welcome to omit the herbs, or stuff the chicken with onion or lemon or some combo of aromatics. Yum! The buttermilk also gives the chicken a really rich, dark brown skin. You just need to start the night before. 

Serves 2-4

Ingredients:

1 3-pound chicken

1 pint buttermilk

3 tablespoons kosher salt

handful sage and rosemary

Roasted Eggplant with Buttermilk Yogurt Sauce and Pomegranate

My friend Alice got me Ottolenghi's Plenty cookbook for my birthday (thank you, Al!!). I couldn't wait to test it out. I made the roasted eggplant last weekend and it's delicious. The soft roasted eggplant is tangy and almost meaty tasting from the bits of char, and the buttermilk yogurt sauce, za'atar, and pomegranate are such a great mix of flavors. The sweetness of the pomegranate is really nice. We had this as a main because we had a huge lunch, but I think it would also be great as a side dish to some grilled meat. Also, very pretty presentation! 

The picture is also the cover of the book. So pretty.