Ingredients
Equipment
Method
Instructions
- In a mixing bowl, combine the buttermilk, kosher salt, black pepper, minced garlic, minced rosemary, and minced thyme. Stir well until the ingredients are fully incorporated.
- Place the whole chicken in a large plastic bag or an airtight container. Pour the buttermilk marinade over the chicken, ensuring it is well coated. Seal the bag or cover the container and refrigerate for at least 4 hours, or ideally overnight.
- Preheat your oven to 425°F (220°C). This high temperature will help achieve that crispy skin.
- Remove the chicken from the marinade and allow any excess to drip off. Place the chicken breast-side up in a roasting pan.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when checked at the thickest part of the thigh. Baste the chicken once with the juices from the pan halfway through cooking.
- Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving.
Notes
- For added flavor, marinate the chicken overnight.
- Ensure to baste the chicken halfway through cooking for moisture.
- Rest the chicken after cooking for juicier meat.