Buttermilk-Brined Roast Chicken


Recipe and photo by Sara Newberry

4 cups buttermilk 

12 fresh thyme sprigs, roughly chopped 

3 bay leaves 

2 tablespoons Tabasco

2 tablespoons kosher salt 

2 teaspoons freshly ground black pepper

1 (4-pound) chicken, cut into 10 pieces

In a large bowl, whisk together brine ingredients. Add chicken pieces and turn to coat and submerge in brine. Cover and refrigerate at least 4 hours and up to 48 hours. 

Heat oven to 425F. Line a baking sheet with parchment or foil. 

Remove chicken pieces from brine (discard brine) and arrange in a single layer on prepared baking sheet. Roast until a thermometer inserted in the thickest part of a thigh reads 165F. Let stand for 10 minutes before serving.