Ingredients
4 lb. skin-on, bone-in chicken pieces
1 tbsp. olive oil
Kosher salt and black pepper, to taste
1/3 c. Buffalo-style hot sauce
1/2 c. buttermilk
1/2 c. mayonnaise
1/2 c. sour cream
2 tsp. distilled white vinegar
1 small garlic clove, grated
Kosher salt and black pepper, to taste
1 c. crumbled blue cheese
1 small head iceberg lettuce, chopped
3 carrots, grated
3 celery stalks, thinly sliced
Instructions
For the chicken: Preheat the oven to 450˚. Toss the chicken with the olive oil and a light sprinkling of salt and pepper on a rimmed baking sheet. Arrange skin-side up in a single layer and roast until the skin is golden brown and the chicken is just cooked through and no longer pink near the bone, about 30 minutes.
Brush the chicken with half the Buffalo sauce and return to the oven to bake the sauce into the chicken, 3 to 5 more minutes. Remove from the oven and brush with the remaining sauce. Let rest about 5 minutes.
For the salad: Combine the buttermilk, mayonnaise, sour cream, vinegar and garlic in a large jar. Season with salt and a generous amount of pepper, seal the jar and shake until smooth. Stir in ¾ cup blue cheese. Refrigerate the dressing until the chicken is done.
Combine the lettuce, carrots and celery in a large bowl. Add 2/3 cup of the dressing and toss well to coat. Sprinkle with the remaining ¼ cup blue cheese. Serve the salad with the chicken and the remaining dressing on the side for dipping.