Chicken on the Ranch

• 份量: 4
• 准备时间: 45 mins
• 总时间: 25 hours-includes brine

配料

1 large bunch parsley

2 bunches chives, if using fresh

3 cloves garlic

3 lemons

1 pound snap peas

¾ cup mayonnaise

One (¼-ounce) jar dried chives, if using dry

1 tablespoon onion powder

1 ½ teaspoons dried oregano

Kosher salt and freshly ground black pepper

Flaky salt, for serving

1 cup buttermilk, plus more for serving

¾ cup sour cream

3 pounds bone-in, skin-on chicken breasts (about 3 large)

步骤

1. Make the ranch:

Pick enough leaves from 1 large bunch parsley to measure 1 cup packed and roughly chop. If using fresh chives, finely slice 2 bunches.

Combine 1 cup buttermilk, ¾ cup mayonnaise, and ¾ cup sour cream in a large bowl. Finely grate 3 cloves garlic and the zest of 3 lemons directly into the bowl. Squeeze ¼ cup lemon juice from the lemons and add to the mixture, along with ¼ ounce dried chives (if using dried), 1 tablespoon onion powder, 1 ½ teaspoons dried oregano, 1 tablespoon plus 2 teaspoons salt, lots of black pepper, and the chopped herbs. Mix to combine. Reserve 1 ½ cups dressing for serving.

2. Marinate the bird:

Add 1 tablespoon plus 1 ½ teaspoons salt to the remaining marinade. Add 3 pounds bone-in, skin-on chicken breasts to the bowl, flip to coat in the marinade, cover, and transfer to the fridge. Let marinate at least 8 hours and up to 2 days in advance.

3. Get cookin:

Preheat oven to 300 degrees. Remove breasts from marinade, wiping off any serious excess. (Leaving some on the chicken is totally fine– and good!) Add to a rimmed baking sheet, skin-side up. Transfer to oven and bake until the interior reads 125-135 degrees, about 30-35 minutes.

Increase oven temperature to 500 and roast until chicken skin is burnished and the internal temperature registers between 155 and 160 on an instant read thermometer, about 8-12 minutes more. Let the chicken rest for 10 minutes before slicing.

4. While the chicken roasts, blanch the snap peas:

Pinch the tops off of 1 pound snap peas, pulling down the side of each pea to destring.

Bring a medium pot of water to a boil, salt very, very generously, and add peas. Let cook until just crisp tender, about 2-3 minutes. Strain and transfer to an ice bath. When cool, drain from the water as soon as possible so as not to leech out all of the salt you infused during blanching.

Dry the peas and add to a bowl. Toss with a generous amount of olive oil, lemon juice, and more salt and pepper. Taste! Continue seasoning and dressing until the peas taste delicious.

5. Serve:

Taste the remaining ranch. Thin w buttermilk if desired.

Slice the ribs off of the back of the chicken breast. Slice across the grain, yielding width-long slices, as opposed to length-long slices.

Serve on a generous bed of the reserved ranch dressing. Top with snap peas and drizzle with olive oil and flaky salt.