Buttermilk-Baked Chicken With Chimichurri Recipe
Prep Time:
9 hours, 30 minutes
Cook Time:
40 minutes
Servings:
2 servings
Ingredients
  • 2 chicken leg quarters
  • 2 cups buttermilk
  • 3 teaspoons kosher salt, divided
  • 4 cloves garlic
  • 1 bunch fresh parsley, stems removed and leaves roughly chopped
  • ½ cup olive oil
  • 2 lemons, juiced and zested
  • 1 teaspoon red pepper flakes
Directions
  1. Salt the chicken on both sides with 1 teaspoon salt.
  2. To a freezer bag, add the chicken legs, buttermilk, and 1 teaspoon salt. Make sure the chicken is fully submerged in the buttermilk, then refrigerate for at least 8 hours or overnight for best results.
  3. In a small mortar, smash the garlic into a paste with ½ teaspoon salt.
  4. Add the parsley and the remaining ½ teaspoon salt, and mash until pulpy.
  5. Add the olive oil, lemon zest, and lemon juice.
  6. Stir well to combine, then add the red pepper flakes. Adjust the seasoning, to taste.
  7. Cover and store in the refrigerator until you're ready to serve.
  8. Let the chicken come to room temperature before cooking (1–2 hours), then preheat the oven to 450 F.
  9. In a cast iron skillet or oven-safe dish, bake the chicken quarters for 40 minutes, or until the meat is golden brown and cooked through and the juices run clear.
  10. Rest for 15 minutes.
  11. Serve the chicken with chimichurri drizzled on top.