The Best Roast Chicken!
Oh yeah! Having a good roast chicken recipe in your arsenal of things to make for dinner is a must. It took me years to find this recipe. I used to rely on the roast chicken from the grocery store…still do sometimes. However, with a little planning you can make this tasty alternative. It truly is the bomb. Sunday dinner worthy! But why wait till Sunday? Try it today…
One four pound chicken
2 cups buttermilk
6 tablespoons vegetable oil
2 cloves garlic crushed (I sometimes use three or four if they are small)
1 tablespoon Maldon or other sea salt
2 tablespoons roughly chopped fresh rosemary (I often estimate, still comes out delish)
1 tablespoon honey
Butterfly the chicken by placing it breast side down on a cutting board and use heavy-duty kitchen shears to cut down both sides of the backbone. Discard the backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place the chicken in a large freezer bag and set aside. In a bowl, combine the buttermilk, 1/4 cup vegetable oil, salt, pepper, rosemary, and honey. Pour over the chicken in the bag. Seal and refrigerate overnight or for up to 2 days.
Heat the oven to 400°. Remove the chicken from the marinade and place it on a rack over a plate so excess can drip off. Line a roasting pan with foil and place the chicken in the pan (I usually place the chicken on a wrack in the pan to help cook through). Drizzle with the remaining 2 tablespoons of oil. Roast for 45-60 minutes. (If it starts to brown too quickly, cover with foil.)
Reduce heat to 325° and continue roasting until the chicken is well browned and an instant-read thermometer inserted in the thickest part of the thigh reads 165°, about 20-30 minutes. Transfer to a craving board and allow chicken to rest for 10 minutes before cutting into serving pieces.