I LOVE simple ingredients that can be turned into the best tasting meal you've ever had. That is exactly what this meal is. Simple chicken and brussel sprouts, but if you give it a little TLC, it can become a truly luscious experience.
One of my favorite educational foodie shows is SALT FAT ACID HEAT with Samin Nosrat. I had never heard of buttermilk marinated chicken before, but in her show, she says it is the most basic and delicious way to prepare a chicken. With that said, my whole family wanted to try it. Get an organic chicken, rinse it and put it in a ziploc bag with buttermilk and a good amount of salt. In Samin's recipe, she says to marinate it for 24 hours. We did for 48 hours and it came out perfectly. After we took it out of the marinade, we put it in a roasting pan and drizzled it with some olive oil, salt, pepper, garlic powder, onion powder, and rosemary. We roasted it for 30 minutes at 400 degrees, then 60 more minutes at 375 degrees. After taking it out of the oven, we let it sit for 10 minutes. You don't want to cut into a hot chicken and lose all of the juices! For Samin's recipe, visit her site: www.saltfatacidheat.com/buttermilkmarinated-roast-chicken/
For the side dish, I had some brussel sprouts I needed to use. FRESH brussels sprouts are underrated, IMO. They can be the spotlight of your meal if you do it right. Here’s an easy recipe: clean your brussel sprouts (cut off the bottom and shed the outer leaves) and cut them in half or quarters. Sauté them in a skillet over medium-high heat with EVOO and butter until slightly tender. Season with salt, pepper, and minced garlic in the last few minutes of cooking (you don’t want your garlic to burn). Right before taking off the heat, drizzle some balsamic vinegar over the top and toss. Serve and top with some grated Parmesan cheese. Incredible!