Buttermilk Marinated Roast Chicken

Mains

Jan 20

Written By Mari Loewen

Ingredients

1 whole spatchcocked chicken (use SHM flat chicken)

¼ cup (60g) kosher salt (Diamond Crystal)

2 cups buttermilk

Season the flat chicken generously with kosher salt and rest 30 minutes.

Mix buttermilk with 2 tablespoons kosher salt until dissolved. Place chicken in a large plastic resealable bag and pour in the buttermilk. Seal, turn to coat, and refrigerate 12–24 hours.

Remove from fridge 1 hour before roasting. Preheat oven to 425°F.

Lift chicken from marinade, letting excess drip off. Place skin-side up in a cast-iron skillet or shallow roasting pan.

Roast 20 minutes, then reduce oven to 400°F and continue cooking another 30–35 minutes, rotating the pan once. If skin browns too fast, cover loosely with foil.

Chicken is done when golden and juices run clear. Rest 10 minutes before carving.

ButtermilkSpatchcockChicken