Did you know that great fried chicken is often brined in buttermilk before cooking. Now, Samin Nosrat has a celebrated recipe using the same brining technique for roast chicken. TIP: You can make your own buttermilk by adding, then stirring one tablespoon of Sicilian Lemon white balsamic into 1 cup of whole or 2% milk. 


4 chicken legs with thigh attached (not drumsticks)
1 tbsp Kosher salt, plus more
Freshly ground black pepper
1 tbsp Lemon EVOO (or zest of lemon)
2 tbsp Sicilian Lemon white balsamic (or juice of 1/2 fresh lemon) plus more for drizzle
2 cups buttermilk, divided
1 tbsp plus 1 tsp Toasted Sesame oil
½ cup plain whole-milk Greek yogurt
Cayenne Chili olive oil for drizzle (optional)
3 tbsp fresh EVOO

For chicken: Place chicken legs in a large baking dish, then season with salt and pepper on both sides. Set aside for 15 minutes. Spread Lemon olive oil (or zest of fresh lemon) on chicken and under skin. Coat on both sides with Sesame oil. Then pour 1-1/2 cups of buttermilk over chicken legs. Cover and place in fridge for 3 to 12 hours, turning occasionally, and gently pressing buttermilk into chicken. 

Preheat oven to 475°. Remove chicken from fridge and bring to room temperature.  Removing excess marinade, place chicken skin side up on parchment lined rimmed baking sheet. Place in oven and cook for 25 to 30 minutes until chicken skin is a dark golden brown and meat thermometer registers 165° in the thickest part.  Remove from oven. Serve with dressing on the side and drizzle Cayenne olive oil, Sicilian Lemon or both to taste. 

For dressing: In a small bowl whisk together yogurt, 1/2 cup buttermilk, and 1 teaspoon Sesame oil. Add Sicilian Lemon white balsamic (or the juice of half a lemon). Season to taste with salt and pepper and whisk again to combine. Cover and place in fridge. 

[*Adapted from Bon Appetit's Samin Nosrat buttermilk chicken recipe.]