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Buttermilk Roast Chicken

Ingredients

  • 1 Whole Chicken 4-5 lbs
  • 2 c Buttermilk
  • 2 tbsp Kosher Salt

Instructions

  • Add salt to buttermilk and mix until disolved
  • Remove chicken from packaging, reserve giblets for later use if you desire, otherwise discard .Place chicken in a ziploc bag
  • Pour Buttermilk mixture over chicken. Seal and refrigerate overnight
  • Remove chicken from refrigerator and bring to room temp for 30 minutes
  • Meanwhile preheat oven to 425°
  • Remove chicken from ziploc and allow as much of the buttermilk to drip off as possible
  • Place chicken in a cast iron skillet
  • Tuck the wingtips behind the chicken and tie the legs together with kitchen twine
  • Place the chicken in the oven with one side of the legs facing the back corner of the oven and the breast facing the center
  • Roast for 20 minutes
  • Turn temp to 400 and roast for an additional 10 minutes
  • Turn the legs towards the opposite back corner of the oven and roast for an additional 30 minutes
  • Remove from the oven and cool for 10-15 minutes
  • Once cooled, remove the chicken from the pan and place on a cutting board to slice.
  • Pour the juices from the pan into a small bowl and reserve to make a gravy or to drizzle over the chicken on the plate
  • ENJOY!!

Notes

For the sake of simplicity, and because the point of sharing this #triedandtrue is to provide you with an easy weeknight meal, I refrain from the extra work of making a gravy and simply drizzle the pan juices on the meat. It's delicious and there's no need to dirty an extra pan!