Roasted Chicken
Wednesday, July 1, 2020
Nothing is as perfect, iconic, and delicious as a beautifully-browned roast chicken surrounded by a puddle of buttery, garlicky pan juices. And if you've ever been hesitant to roast a whole bird at home, this one's for you—it's converted many a nervous meat cooker. Now I freely admit this is a riff from the Buttermilk Chicken from the Salt, Fat, Acid and Heat cookbook. Though this technique if fool-proof and creates the iconic chicken everyone wants. Halfway through I will take vegetables and throw them in the pan and let them cook in all of the chicken juices. So grab your cast-iron skillet and become the person who knows who to roast a perfect chicken.
Ingredients
1 whole chicken
2 cups whole buttermilk
1 lemon
1 head garlic
Kosher salt
Instructions
Thoroughly salt the chicken.
Place the chicken in a gallon zip lock bag and add the buttermilk. Seal the bag and then place the bag into another zip lock bag and seal.
Marinade the chicken in the refrigerator for 24 hours.
Remove the chicken from the buttermilk. Pat off any buttermilk that may have clumped on the outside of the chicken. Let the chicken rest for 1 hour at room temperature.
Preheat oven to 425°.
Place the chicken, breast side up, in a cast-iron skillet and tie the legs together, with butcher's twine.
Place the skillet in the oven with the legs toward the far back right of the oven. Cook for 20 minutes.
Open the door of the oven to reduce the temperature 400°. Cook for another 10 minutes.
Rotate the pan, so the legs of the chicken are pointed to opposite back side of the oven. Cook for another 30 minutes. It's at this point you want to put your veggies in the pan.
Remove from the oven. Remove the chicken from the pan and let it rest for 10 minutes.
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