The Tenderest Chicken by Nigella Lawson

Nigella Lawson is the English Giada de Laurentiis—young, hip, beautiful, knowledgeable, funny. I made this for guests last week, and she’s right, it is incredibly tender. The recipe comes from her cookbook, How to Eat: The Pleasures and Principles of Good Food.

In a large plastic ziplock bag, mix:
1 qt. buttermilk
10 garlic cloves, minced
2 Tbsp. Dijon mustard
1 Tbsp. soy sauce

Add chicken pieces (whatever you want, up to 6 pounds or so). Close the bag, place in a large bowl or plate, refrigerate for at least 8 hours.

Remove chicken from marinade, wipe dry with paper towels. Preheat oven to 425F. Combine 3 Tbsp. melted butter with 3 Tbsp. olive oil. Arrange chicken on baking sheets, brush with oil/butter and season with salt and pepper.

Cook until done. Dark pieces approximately 30-40 minutes, breasts about 20-25.