Buttermilk-Roasted Chicken with Date Butter
- ACTIVE: 15 MIN
- TOTAL TIME: 25 MIN PLUS 4 HR MARINATING
- SERVINGS: 4
The Good News Chicken, like turkey, can induce sleep. Dates can help you doze off too.
- 2 garlic cloves, crushed
- 1 shallot, thinly sliced
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary leaves
- 2 cups buttermilk
- Salt and freshly ground pepper
- Four 6-ounce skinless, boneless chicken breast halves
- 2 tablespoons unsalted butter, softened
- 2 dates, pitted and finely chopped
- 3 tablespoons plus 1/2 teaspoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- In a food processor, coarsely puree the garlic, shallot, thyme and rosemary with 1/2 cup of the buttermilk. Blend in the remaining 1 1/2 cups of buttermilk. Pour into a baking dish; season with salt and pepper. Add the chicken; turn to coat. Cover and refrigerate at least 4 hours.
- Preheat the oven to 400°. Blend the butter with the dates and lemon juice and season with salt and pepper.
- Remove the chicken from the buttermilk and pat dry. Season with salt and pepper. In a large, ovenproof nonstick skillet, heat the olive oil. Add the chicken breasts and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the breasts and roast them in the oven for about 10 minutes, or until just cooked through. Serve with the date butter.
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