Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole chicken (1.8–2.2 kg / 4–5 lb)
- 2 1/2 tsp kosher salt, divided
- 1 tsp black pepper
- 1 1/2 tsp sweet paprika (optional)
- 4 garlic cloves (2 grated for rub, 2 minced for buckwheat)
- 3 medium yellow onions (2 thinly sliced; 1 cut into 1 cm rings)
- 1 1/2 cups toasted buckwheat groats (270 g)
- 2 tbsp unsalted butter, softened (for rub)
- 2 tbsp unsalted butter (for sauté) + 2 tbsp to finish
- 2 tbsp olive oil, divided
- 2 1/4 cups hot low-sodium chicken stock (530 ml), plus up to 1/2 cup more as needed
- 2 bay leaves
- 3 tbsp chopped fresh dill and parsley
- Lemon wedges and flaky salt for serving (optional)
Do This
- 1) Heat oven to 220°C / 425°F. Pat chicken dry. Mix softened butter, grated garlic, salt, pepper, and paprika; rub under and over skin.
- 2) In a wide pan, sauté sliced onions in 2 tbsp butter + 1 tbsp oil until golden, 8–10 min. Add minced garlic; stir 30 sec.
- 3) Add buckwheat; toast 1–2 min. Stir in hot stock, 1/2 tsp salt, bay. Simmer 1 min.
- 4) Spread buckwheat in a deep roasting pan. Make an “onion ring perch” in the center; set chicken breast-side up on the rings.
- 5) Roast 15 min at 220°C / 425°F. Reduce to 190°C / 375°F and roast 50–60 min more, until 74°C / 165°F in breast. Add up to 1/2 cup hot stock if buckwheat looks dry.
- 6) Rest chicken 10–15 min. Fluff buckwheat with 2 tbsp butter and herbs. Carve; serve over groats with pan juices and lemon.
Why You’ll Love This Recipe
- Classic Slavic comfort: nutty buckwheat soaked with savory chicken drippings.
- One-pan convenience with a built-in side dish.
- Crisp, bronzed skin meets tender, juicy meat every time.
- Fresh dill and parsley add bright, herbal finish.
Grocery List
- Produce: 3 yellow onions, 1 head garlic, 1 lemon (optional), fresh dill, fresh parsley
- Dairy: Unsalted butter
- Pantry: Whole chicken, toasted buckwheat groats (kasha), low-sodium chicken stock, olive oil, kosher salt, black pepper, sweet paprika (optional), bay leaves
Full Ingredients
For the Chicken
- 1 whole chicken (1.8–2.2 kg / 4–5 lb), patted very dry
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 2 garlic cloves, finely grated
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 1/2 tsp sweet paprika (optional)
- 1/2 lemon, for the cavity (optional)
For the Buckwheat Base
- 1 1/2 cups toasted buckwheat groats (270 g)
- 2 medium yellow onions, thinly sliced
- 1 medium yellow onion, cut into 1 cm (1/2 inch) rings (to perch the chicken)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 1/4 cups hot low-sodium chicken stock (530 ml), plus up to 1/2 cup more as needed
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp black pepper
- 2 bay leaves
For Finishing & Serving
- 2 tbsp unsalted butter, cut into small pieces
- 3 tbsp chopped fresh dill and parsley (about 1 1/2 tbsp each)
- Flaky salt and lemon wedges (optional)
Step-by-Step Instructions
Step 1: Preheat and season the bird
Heat the oven to 220°C / 425°F with a rack in the lower-middle position. In a small bowl, mix softened butter, olive oil, grated garlic, salt, pepper, and paprika (if using). Pat the chicken dry thoroughly. Gently loosen the skin over the breasts with your fingers and rub some of the butter mixture underneath; spread the rest all over the skin. If using lemon, tuck a half into the cavity. Let the chicken sit while you start the buckwheat.
Step 2: Build a buttery onion base
Set a wide skillet over medium heat. Melt 2 tbsp butter with 1 tbsp olive oil. Add the sliced onions and cook, stirring often, until soft and golden at the edges, 8–10 minutes. Stir in the minced garlic for 30 seconds until fragrant.
Step 3: Toast groats and add stock
Add the buckwheat groats to the onions and toast for 1–2 minutes, stirring so the kernels glisten. Pour in 2 1/4 cups hot stock, add bay leaves, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer for 1 minute (do not fully cook the groats here; they will finish in the oven with the drippings).
Step 4: Perch the chicken
Pour the onion-buckwheat mixture into a deep roasting pan (about 33 x 23 cm / 13 x 9 inches). Arrange the onion rings in the center to form a little platform. Place the chicken breast-side up on the rings so air can circulate and drippings flow into the groats.
Step 5: Start hot for crisp skin
Roast at 220°C / 425°F for 15 minutes to jump-start browning and crisping.
Step 6: Lower heat and finish roasting
Reduce oven temperature to 190°C / 375°F and continue roasting 50–60 minutes, until the breast registers 74°C / 165°F and the thigh 79°C / 175°F on an instant-read thermometer. Peek at the buckwheat around the 30–35 minute mark; if the edges look dry before the chicken is done, pour in up to 1/2 cup additional hot stock or water around the sides. If you want extra-crisp skin at the end, broil for 2–3 minutes, watching closely.
Step 7: Rest, finish the groats, and serve
Transfer the chicken to a board and rest 10–15 minutes. Fish out bay leaves. Fluff the buckwheat with a fork, then fold in 2 tbsp butter and the chopped dill and parsley; taste and adjust salt. Carve the chicken. Serve pieces over the buckwheat, spooning over the savory pan juices; finish with flaky salt and a squeeze of lemon if you like.
Pro Tips
- For even juicier meat and deeper flavor, dry-brine the chicken: salt it (2 tsp) and refrigerate uncovered for 12–24 hours, then proceed.
- Use an instant-read thermometer; doneness depends on bird size. Pull at 74°C / 165°F in the breast.
- Hot liquid only: if the buckwheat needs more moisture, add hot stock or water to maintain oven temperature.
- Onion “rails” keep the underside from steaming and let drippings distribute evenly into the groats.
- Lightly toast the buckwheat before adding stock for a nuttier, more pronounced kasha flavor.
Variations
- Mushroom buckwheat: Sauté 250 g (9 oz) sliced cremini with the onions; add 1 tsp soy sauce for umami.
- Garlic-lemon glaze: In the last 10 minutes, brush the chicken with 1 tbsp melted butter mixed with 1 tbsp lemon juice and 1 grated garlic clove.
- Pieces instead of whole: Use 1.8–2 kg mixed bone-in parts; roast 40–50 minutes total, checking at 35 minutes.
Storage & Make-Ahead
Refrigerate leftovers in airtight containers for 3–4 days; the buckwheat keeps especially well. Reheat, covered, at 160°C / 325°F until hot, then uncover for 5 minutes to re-crisp skin. Freeze carved chicken and buckwheat separately for up to 2 months; thaw overnight in the fridge. Make-ahead: dry-brine the chicken up to 24 hours ahead and sauté the onions up to 2 days in advance (refrigerate).
Nutrition (per serving)
Approximate values: 680 kcal; 45 g protein; 47 g carbohydrates; 33 g fat; 6 g fiber; 820 mg sodium. Values will vary based on chicken size and exact drippings absorbed by the buckwheat.
