Buttermilk Roast Chicken

Submitted by Hey Jude

"This is a great way to cook a chicken. By butterflying it, it takes less time to cook and it's easier to serve. Marinate it as long as you can, up to 2 days, for a more tender bird. This is a Nigella Lawson recipe. Prep time does not include marinading time."

 

• Ready In: 1hr 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 (4 lb) roasting chickens
• 2 cups buttermilk
• 1⁄4 cup canola oil
• 2 tablespoons canola oil
• 2 garlic cloves, lightly crushed
• 1 tablespoon crushed black peppercorns
• 1 tablespoon sea salt
• 2 tablespoons fresh rosemary leaves, roughly chopped
• 1 tablespoon honey

directions

1. Butterfly chicken by placing it breast side down and using heavy-duty kitchen shears to cut along both sides of the backbone. Discard backbone, turn chicken over and open it like a book. Press it gently to flatten it.
2. Place chicken in a large freezer bag. Mix buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey; add to chicken in bag. Seal the bag securely and refrigerate overnight or up to 2 days.
3. Heat oven to 400°. Remove chicken from marinade and place on a rack so excess can drip off. Linda a roasting pan with foil and place chicken in the pan. Drizzle with remaining 2 Tbsp oil. Roast for 45 minutes, then reduce heat to 325°. Continue roasting until well browned and juices run clear when chicken is pierced where the leg meets the thigh, about another 20 minutes.
4. Place chicken on a carving board and allow to rest for 10 minutes before cutting into quarters. Serve drizzled with pan juices.