This is my take on the very best buttermilk roasted chicken recipe by the awesome chef and food writer, Samin Nosrat. Yes, it’s that recipe that everyone made over Thanksgiving and Christmas in 2021. My take on this recipe has a Moroccan-ish ring to it: Ras el Hanout, rosewater, apricot… Sweet, zesty, and a bit spicy. This chicken roast with an apricot and rosewater glaze recipe is something you cook to impress a bit.
What is Ras el Hanout?
Ras el Hanout is a Moroccan spice blend. The name translates from Arabic to “top of the shelf”, which means it is a mix of all the top spices a spice shop might sell. It’s very easy to mix it at home instead of buying a blend (see notes for a recipe).
The cooking method explained
However, the main focus of this recipe is how you use your oven’s heat to roast a very succulent and juicy chicken. Most heat accumulates at the back of our ovens and less heat towards the front and centre. Chicken thighs and drumsticks usually require longer cooking time than the breasts. If the breasts get over-cooked, it tends to be a very tough piece of meat.
The goal is to roast a whole chicken so that the thighs and drumsticks are properly cooked without overcooking the breasts. For that to happen, we position the chicken with the thighs and drumsticks at the back of the oven (more heat) and the breasts towards the center (less heat).
Method
Step 1
Season chicken generously with salt and ras el hanout spice. Set aside for 45 minutes to rest.
Step 2
Stir 20 ml salt into the buttermilk to dissolve.
Step 3
Place the chicken in a resealable bag and pour in the buttermilk. Make sure to evenly distribute the buttermilk mixture all over the chicken. Marinate overnight, or for at least 4 hours, in the fridge.
Step 4
Take the chicken out of the fridge an hour before you cook it. Preheat oven to 220 °C / 450 °F.
Step 5
Remove the chicken from the plastic bag, leaving the buttermilk marinade behind. Tightly tie together the legs of the chicken with butcher’s twine and place in a 10-inch cast iron skillet.
Step 6
Slide the skillet all the way to the back of the oven. Rotate the pan so that the legs are pointing toward the rear left corner and the breast toward the center.
Step 7
After 20 minutes, reduce heat to 200 °C / 400 °F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner. Continue cooking for 20 minutes.
Step 8
Start preparing the glaze: Put the butter in a heated small saucepan. Add the onion, ginger, and brown sugar and cook for about 2 minutes. Add the spices and cook for another minute. Stir in the apricot jam and vinegar until dissolved, cook for 8 minutes over medium-low heat. Stir in the rosewater and set aside.
Step 9
After cooking the chicken in the back right corner for 20 minutes, pour the glaze all over the chicken and use a brush to evenly distribute the glaze all over the chicken. Put the skillet back in the oven so the legs are facing the back right corner. Continue cooking for 10 minutes until glaze has almost caramelized and the juices run clear when you insert a sharp knife between the leg and the thigh.
Step 10
Let the chicken rest for 10 minutes before serving. Serve immediately after 10 minutes.
