Prep 20 mins
Cook 1 hr 5 mins
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.
- 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
- 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.
- 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.
- 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.
- Place chicken on a carving board and allow to rest for 10 minutes before cutting into quarters. Serve drizzled with pan juices.