- 1 whole chicken (3-4 lb.)
- 2 c buttermilk
- 1/4 c plus 2 tablespoons vegetable oil divided
- 2 cloves garlic
- 1 tbsp. crushed black peppercorns
- 1 tbsp. sea salt
- 2 tbsp. fresh rosemary, roughly chopped
- 1 tbsp. molasses
- Butterfly the chicken by placing breast side down and using heavy duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten.
- Place chicken in a large freezer bag. Add buttermilk, ¼ cup oil, garlic, peppercorns, salt, rosemary, and molasses. Seal bag securely and refrigerate overnight, or up to two days.
- Preheat the oven to 400°F. Remove chicken from marinade and place on a rack with a paper towel underneath, so excess liquid can drip off.
- Line a roasting pan with foil and place the rack with the chicken in the pan. Drizzle with remaining 2 tablespoons of oil.
- Roast for 20 minutes, then reduce heat to 325°F. Continue roasting until well browned and juices run clear when chicken is pierced where leg joins thigh, approximately 15-20 minutes.
- Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.
- Drizzle with pan juices over the chicken before serving.