420 minutes
A delightful and aromatic roast chicken infused with fresh herbs, lime, and garlic, perfect for a flavorful meal.
Buttermilk, plain
cups
Basil, packed
0 oz
Chives, packed
0 oz
Garlic Clove, peeled
each
Anchovy Fillets, optional
each
Scallion, white and green parts
each
Lime Zest, finely grated
0 oz
Lime Juice, freshly squeezed
tablespoons
teaspoons
teaspoons
Chicken, halved through the breast and back bones, patted dry with paper towels
0 lb
Extra Virgin Olive Oil, for drizzling
tablespoons
1. Prepare the marinade
Blend the buttermilk, basil leaves, chives, garlic, anchovy fillets, scallion, lime zest, lime juice, salt, and pepper together until smooth.
2. Marinate the chicken
Place the halved chicken in a bowl or a large heavy-duty resealable plastic bag and pour the marinade over it, ensuring every part of the chicken is well-coated. Marinate in the refrigerator for at least 6 hours, or ideally overnight.
3. Preheat the oven
Preheat your oven to 500 degrees Fahrenheit.
4. Prepare the chicken for roasting
Remove the chicken from the marinade and let the excess drip off. Lay the chicken halves on a rimmed baking sheet and pat the tops dry with paper towels. Drizzle the chicken with extra-virgin olive oil.
5. Roast the chicken
Roast the chicken in the hot oven for about 30 to 45 minutes, until the skin is golden and crispy, and the juices run clear when the thickest part of the thigh is pierced.
6. Rest and serve
Let the chicken rest for 10 minutes after roasting, allowing the juices to redistribute. Carve and serve with any reserved marinade sauce, if desired.
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