Want roast chicken with shatteringly crisp skin and meat that stays juicy? A kefir marinade does the magic: its gentle tang tenderizes the chicken while the onion releases its juice, much like the hands-off comfort of chicken and vegetable pot roast. If you love crispy chicken in other forms, try crispy chicken toast pockets next — but start here for a simple, golden Sunday-style roast.
Ingredients
- 1 whole chicken (or parts)
- 500 ml (2 cups) kefir
- 1 onion, sliced
- Salt and spices
- Potatoes (optional, in the marinade)
- Fresh herbs
- Garlic butter for brushing
Instructions
- Pierce the chicken all over with a knife; add the sliced onion, salt, spices and — most importantly — the kefir. Massage everything by hand so the onion releases its juice.
- Potatoes can go straight into the marinade too.
- Cover and marinate 2–3 hours.
- Arrange on a sheet pan and roast at 180°C (350°F) for 1 hour (times vary by oven).
- Brush with garlic butter 10 minutes before done; roast 10 more minutes.
Tips
- Let the chicken sit at room temperature for 20–30 minutes before roasting so it cooks more evenly.
- Rest the chicken for 10–15 minutes after roasting before carving, so the juices redistribute.
- For safe cooking temperatures for poultry, see USDA, and for more roasted chicken inspiration, browse Serious Eats.
Nutrition (per 100 g): 115 kcal, protein 20.1 g, fat 1.2 g, carbs 5.9 g.