Roast Chicken with Balsamic Strawberries

This one pan dinner is great for a mid-week meal but stunning enough for entertaining.


1 whole chicken, cut into quarters
1 cup buttermilk
4 tsp salt
2 pints strawberries
1/4 cup balsamic vinegar
1 bag baby kale
pecorino or parmesan cheese, optional


  1. Combine the chicken pieces, buttermilk and salt and let marinate at least one hour or up to 2 days
  2. Heat the oven to 425 F and place a large frying pan in the oven to preheat
  3. Remove the pan from the oven and place the chicken skin side down in the pan and return to the oven
  4. In 15 minutes remove the pan and flip the chicken skin side up
  5. Return to the oven and roast until cooked through
  6. Remove the pan from the oven and remove the chicken from the pan and let rest, lightly covered, while roasting the strawberries
  7. Put the pan on the burner over medium high heat
  8. Add the strawberries to the pan and quickly roast in the chicken drippings
  9. When the strawberries have gotten a bit of color, add the balsamic vinegar and toss to coat then remove from the heat
  10. Toss the baby kale with a glug of good olive oil, pinch of salt and grind of black pepper
  11. Divvy the chicken between four plates, top with a spoonful of balsamic strawberries and their liquid and a big handful of the dressed kale topped with shavings of cheese if using