Yields:
2 serving(s)
Prep Time:
10 mins
Total Time:
7 hrs 35 mins
The secret for a super juicy and tender roast chicken? Buttermilk! The subtle acidity tenderizes the chicken without making it tough, and even begins breaking down the proteins in the chicken, making it fall-off-the-bone delicious. The crisp bacon on top doesn't hurt either. 😉
Made it? Let us know how it went in the comment section below!
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Ingredients
- 1 Tyson Cornish Hen
- 4 slices of bacon, cooked and crumbled
- 2 Tbsp. butter, melted
- Kosher Salt
- Freshly ground black pepper
- 1 lb. baby potatoes, quartered
- 1 Tbsp. extra-virgin olive oil
- Chives, for garnish
For Ranch Brine
- 1 packet of ranch seasoning mix
- 3/4 cup chicken broth
- 1/2 cup buttermilk
- 2 Tbsp. olive oil
Directions
For brine
- Step 1To brine the hen: In a large bowl or measuring cup, whisk together brine ingredients. Place hen in a resealable plastic bag and pour ranch marinade over the bird. Seal bag and marinate in the refrigerator for 4 to 6 hours, or up to overnight.
For roasting
- Step 1Preheat the oven to 400º.
- Step 2Remove Cornish hen from zip top bag pat dry, then brush with melted butter and season all over with salt and pepper. Roast for 1 hour 15 minutes, or until or until the skin is golden and crisp and a thermometer inserted into the thickest part of the bird reads 165º.
- Step 3To roast potatoes: toss potatoes in olive oil and season with salt and pepper. Spread in an even layer on a large baking sheet and roast at 400º until tender, 40 minutes.
- Step 4Top with chopped chives and crumbled bacon and serve with roasted potatoes
From: Delish US
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