Buttermilk-Brined Chicken with Cress and Bread Salad

Name: Buttermilk-Brined Chicken with Cress and Bread Salad
Total time: 9 h 40 min
Yield: 8 servings
Ingredients: 2½ whole lemons; 2 quarts buttermilk; 4 cloves garlic; 2 tablespoons kosher salt; 2 whole chickens; 1 bunch fresh marjoram; ¼ cup unsalted butter; to taste black pepper; 1 small shallot; ½ cup olive oil; ⅓ cup Champagne vinegar; 1 loaf country-style bread; 2 bunches watercress; 8 cups trimmed stems

A succulent roasted chicken dish where the birds are brined in buttermilk and lemon, then served atop a rustic bread salad with watercress. The chicken is infused with marjoram and finished with a flavorful vinaigrette.

8 servings

9 hr 40 min

Published October 4, 2025

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Ingredients

•2½ whole lemons
•2 quarts buttermilk
•4 cloves garlic
•2 tablespoons kosher salt
•2 whole chickens
•1 bunch fresh marjoram
•¼ cup unsalted butter
•to taste black pepper
•1 small shallot
•½ cup olive oil
•⅓ cup Champagne vinegar
•1 loaf country-style bread
•2 bunches watercress
•8 cups trimmed stems

Cooking Instructions

1.
Thinly slice 1 lemon. Whisk buttermilk, garlic, and 2 tablespoons salt in a medium bowl. Divide buttermilk mixture and lemon slices between 2 large resealable plastic bags. Place 1 chicken in each bag and seal, pressing out any excess air. Refrigerate, turning occasionally, at least 8 hours and up to 1 day.
480 min
2.
Preheat oven to 425°F. Remove chickens from marinade, rinse with cold water, and pat dry. Thinly slice half of a lemon; cut remaining whole lemon in half. Place chickens on a wire rack set inside a large rimmed baking sheet; stuff each with 1/2 bunch of marjoram and a lemon half. Working from neck end of chicken, gently loosen skin from chicken breasts. Place several lemon slices under skin of each breast. Rub chickens with butter; season with salt and pepper. Tie legs with kitchen twine and tuck wing tips under chicken.
15 min
3.
Roast chickens until they begin to brown, 30-35 minutes. Reduce oven temperature to 350°F and roast until chickens are cooked through and a thermometer inserted into the thickest part of the thigh registers 165°F, 20-25 minutes longer. Transfer chickens to a platter, tent with foil, and let rest while preparing bread salad. Keep oven on.
55 min
4.
Carefully pour chicken roasting juices from baking sheet into a large bowl (set baking sheet aside). Whisk shallot, oil, and vinegar into juices in bowl; season vinaigrette with salt and pepper.
5 min
5.
Pour half of vinaigrette into a small bowl; set aside. Add bread to vinaigrette in large bowl and toss, pressing gently to help bread absorb vinaigrette.
5 min
6.
Transfer bread to reserved baking sheet and toast, tossing occasionally, until bread is golden brown but still soft in the center, 10-15 minutes (set bowl aside).
15 min
7.
Place warm bread in reserved bowl. Add watercress and reserved vinaigrette; season with salt and pepper and toss to combine. Arrange salad on a platter and place chickens on top.
5 min

Ingredients

•2½ whole lemons

•2 quarts buttermilk

•4 cloves garlic

•2 tablespoons kosher salt

•2 whole chickens

•1 bunch fresh marjoram

•¼ cup unsalted butter

•to taste black pepper

•1 small shallot

•½ cup olive oil

•⅓ cup Champagne vinegar

•1 loaf country-style bread

•2 bunches watercress

•8 cups trimmed stems

Cooking Instructions

Thinly slice 1 lemon. Whisk buttermilk, garlic, and 2 tablespoons salt in a medium bowl. Divide buttermilk mixture and lemon slices between 2 large resealable plastic bags. Place 1 chicken in each bag and seal, pressing out any excess air. Refrigerate, turning occasionally, at least 8 hours and up to 1 day.

480 min

Preheat oven to 425°F. Remove chickens from marinade, rinse with cold water, and pat dry. Thinly slice half of a lemon; cut remaining whole lemon in half. Place chickens on a wire rack set inside a large rimmed baking sheet; stuff each with 1/2 bunch of marjoram and a lemon half. Working from neck end of chicken, gently loosen skin from chicken breasts. Place several lemon slices under skin of each breast. Rub chickens with butter; season with salt and pepper. Tie legs with kitchen twine and tuck wing tips under chicken.

15 min

Roast chickens until they begin to brown, 30-35 minutes. Reduce oven temperature to 350°F and roast until chickens are cooked through and a thermometer inserted into the thickest part of the thigh registers 165°F, 20-25 minutes longer. Transfer chickens to a platter, tent with foil, and let rest while preparing bread salad. Keep oven on.

55 min

Carefully pour chicken roasting juices from baking sheet into a large bowl (set baking sheet aside). Whisk shallot, oil, and vinegar into juices in bowl; season vinaigrette with salt and pepper.

5 min

Pour half of vinaigrette into a small bowl; set aside. Add bread to vinaigrette in large bowl and toss, pressing gently to help bread absorb vinaigrette.

5 min

Transfer bread to reserved baking sheet and toast, tossing occasionally, until bread is golden brown but still soft in the center, 10-15 minutes (set bowl aside).

15 min

Place warm bread in reserved bowl. Add watercress and reserved vinaigrette; season with salt and pepper and toss to combine. Arrange salad on a platter and place chickens on top.

5 min