The best Roast Chicken you will ever make
Recipe Mari Loewen, Styling Carol Dudar, Photography by Paula Wilson
This chicken is marinated in buttermilk, which amps up flavour, keeps everything juicy, and makes the skin super crispy. It’s so good. It’s one of those meals that makes Sunday special, cozies up any weeknight and feeds the fussy without any fuss. And if there happens to be any left over, prepare yourself for the best chicken sandwiches tomorrow.
Ingredients
1 whole spatchcocked chicken
¼ cup (60g) kosher salt
2 cups buttermilk
Season the flat chicken generously with 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, and meat thermometer registers 165°F. Rest 10 minutes before carving.
