The juiciest and most tender roast chicken
If you have milk, pickle juice, and a whole chicken…you can literally make the best roast chicken of your life! Served with a lemon-Dijon sauce.
An unexpected but effective marinade
You know how much I love roast chicken! So, I’m always on the lookout for new techniques to make this poultry juicy, tender, and delicious.
Marinating the whole chicken in pickle juice and milk gave me impressive results!
Could this be the recipe for the most tender and juicy roast chicken? I think so! Try it for yourself!
Why make this recipe?
-
An unexpected marinade… but worth it: The combination of pickle juice and milk may seem unlikely, yet it tenderizes the chicken remarkably well. The result: juicy, flavorful meat!
- A method that truly boosts flavor: Pickle juice brings a balanced acidity that seasons and tenderizes the meat deeply, while the milk softens everything out. Together, they create a perfectly balanced base, even before cooking, to enhance both the taste and texture of the poultry. It’s like buttermilk!
- A roasted chicken more tender than classic versions: The texture will surprise you with every bite: moist and tender all the way to the breast meat, a rare feat for traditional roasting.
- A creamy sauce that elevates an already great dish: The marinade does all the magic, but the lemon-Dijon sauce adds an extra layer of richness. It transforms a simple roast chicken into a Sunday-worthy dinner!
In a large bowl or resealable bag, combine the pickle juice, milk, fresh thyme, pepper, and 1 teaspoon of salt.
Add the whole chicken, submerge it completely, and leave it to marinate overnight in the refrigerator. A minimum of 8 hours but no more than 24 hours (ideally 12 hours, in my opinion).
Preheat the oven to 325°F.
Remove the chicken from the marinade, pat dry lightly, and place in a roasting pan with a rack. Drizzle with olive oil and season lightly with salt and pepper. Cook for 45 minutes, or until the internal temperature reaches 165°F / 74°C in the thigh.
Let rest for 10 minutes.
In a small saucepan, melt the butter. Add the flour and whisk for 1 minute to create a roux. Gradually pour in the broth, whisking until smooth.
Add the cream, Dijon mustard, lemon zest, and a dash of lemon juice. Simmer for 3–4 minutes until the sauce thickens. Season to taste.
Cut up the chicken, pour a generous amount of creamy sauce onto the plate, and serve with roasted vegetables, rice, or potatoes.
No similar recipes found
Bon appetit and enjoy!
You can also leave us a comment and share your experience with this recipe.