Buttermilk roast chicken with potatoes and cornichon butter
Roast
There are countless ways to prepare a simple roast chicken, but sometimes you want and need a go-to preparation that you can turn to again and again without overthinking every single detail. This buttermilk roast chicken with potatoes and cornichon butter is that preparation for me. It takes a cue from fried chicken by relying on a simple brine of buttermilk and pickle juice, resulting in a beautifully bronzed, crackly-skinned, evenly seasoned and tender bird every single time. And because roasting a chicken is the perfect opportunity to sneak in some potatoes, I tuck as many as I can around this bird so they'll soak up the delicious pan drippings, and then toss them at the end with cornichon butter and parsley. The cornichons brighten up the rich potatoes and lend a nice crunch (like a warm, buttery potato salad). <br />
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