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Buttermilk Roasted Chicken

  • Prep Time: 30m
  • Cook Time: 45m

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Line a roasting pan with foil and place the rack with the chicken in the pan. Drizzle with remaining 2 tablespoons of oil.
  5. 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.
  6. Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces.
  7. Drizzle with pan juices over the chicken before serving.