Tender and flavorful roast chicken marinated in buttermilk, garlic, rosemary, and honey.
570 minutes
Tender and flavorful roast chicken marinated in buttermilk, garlic, rosemary, and honey.
1. Butterfly the Chicken
Place the chicken breast side down on a sturdy cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken over and press down firmly to flatten it.
2. Prepare the Marinade
In a large freezer bag, combine the buttermilk, 1/4 cup of vegetable oil, crushed garlic, black peppercorns, sea salt, chopped rosemary, and honey. Place the butterflied chicken into the bag, making sure it is well-coated with the marinade. Seal the bag securely, pressing out as much air as possible, and refrigerate it. Let the chicken marinate overnight or up to two days.
3. Preheat the Oven
Preheat your oven to 400 degrees Fahrenheit.
4. Prepare for Roasting
Take the chicken out of the marinade and let any excess drip off over a rack. Line a roasting pan with foil for easy cleanup, and place the chicken in the pan, skin side up. Drizzle the chicken with the remaining 2 tablespoons of vegetable oil.
5. Roast the Chicken
Roast the chicken in the preheated oven for 45 minutes. Then, reduce the oven temperature to 325 degrees Fahrenheit and continue roasting for about 20 more minutes, or until the chicken is well browned and the juices run clear when pierced with a fork.
6. Rest and Serve
Transfer the chicken to a carving board and let it rest for 10 minutes before cutting. Carve the chicken into portions and serve, drizzling with the flavorful pan juices.
Use chicken thighs and pan-sear then finish in the oven for a quicker, yet still crispy option.
Instead of roasting, take the marinated chicken to the grill for a smoky flavor.
Ideal for a Thanksgiving twist, using a turkey breast or a smaller whole turkey.
Incorporate lemon zest and minced garlic into the marinade for a zesty punch.
Add cayenne pepper, paprika, and chili flakes to the marinade for a kick.
Use an instant-read thermometer to ensure the thigh's thickest part reaches 165°F without overcooking.
Rest the chicken for at least 15 minutes after roasting to let juices redistribute for a moist and flavorful result.
Give your chicken enough time to brine in the buttermilk mixture for at least 12 hours, or ideally 24 hours, for tender and flavorful meat.
Start with a high-heat oven (425-450°F) for 15-20 minutes, then reduce to 350°F to finish cooking for crispy skin and uniform doneness.
Thoroughly pat the chicken skin dry with paper towels before roasting for optimal crispiness.
Comments (0)