Buttermilk Roast Chicken
Ingredients
The chicken
-
4 to 4.5
lb
whole chicken
The brine
-
2
cups
buttermilk
-
2
Tbsp
kosher salt
-
2
tsp
fresh cracked black pepper
-
2
Tbsp
minced garlic
-
1
Tbsp
minced fresh rosemary
-
1
Tbsp
minced fresh thyme leaves
Instructions
- Remove the neck and giblets from the chicken cavity.
- Place the chicken in a resealable freezer bag in a bowl.
- Whisk together buttermilk, salt, pepper, garlic, rosemary, and thyme.
- Pour the brine over the chicken and seal the bag, rubbing the marinade over it.
- Refrigerate for at least 12 hours and up to 24 hours.
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the chicken from the marinade and place it in a cast iron skillet.
- Tuck the wings under the chicken and optionally truss the legs.
- Tent with foil if needed to prevent excess browning.
- Roast for 40 minutes, then rotate the pan and continue roasting until cooked through.
- Let the chicken rest for 15 minutes before carving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
5g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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