Buttermilk Roast Chicken
, 1 h 20 min + overnight marinade, 4 servings
A butterflied chicken marinated overnight in buttermilk, garlic and rosemary, then roasted until deeply browned and juicy.
| prepHeat oven to 400°F / 200°C | ||||||
| prepLine roasting pan with foil | ||||||
| 1 4-pound / 1.8 kg chicken | Butterfly & flatten chicken | Bag with marinade, chill overnight | Drain, drizzle with oil | Roast 400°F / 200°C, 45 min | Roast 325°F / 160°C, ~20 min | Rest 10 min, carve, spoon juices |
| 475 ml buttermilk | ||||||
| 60 ml vegetable oil (for the marinade) | ||||||
| 2 cloves garlic, lightly crushed | ||||||
| 1 tablespoon crushed black peppercorns | ||||||
| 1 tablespoon Maldon or other sea salt | ||||||
| 2 tablespoons fresh rosemary leaves, roughly chopped | ||||||
| 1 tablespoon honey | ||||||
| 30 ml vegetable oil (for drizzling) | ||||||
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