BUTTERMILK ROAST CHICKEN - COOKING CLASSY

Buttermilk Roast Chicken - Cooking Classy image

Such an easy Roast Chicken recipe. A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it's oven roasted until

Provided by @MakeItYours

Number Of Ingredients 7

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Ingredients

4 to 4.5 lb whole chicken ((preferably organic or free range))
2 cups buttermilk
2 Tbsp kosher salt
2 tsp fresh cracked black pepper
2 Tbsp minced garlic
1 Tbsp minced fresh rosemary leaves
1 Tbsp minced fresh thyme leaves

Steps:

Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
When ready to roast preheat oven to 400 degrees.
Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.