Name: Buttermilk Whole Roasted Chicken
Prep time: 15 min
Cook time: 9 h 45 min
Total time: 10 h
Cuisine: American
Ingredients: 4 cups buttermilk; 2 tablespoons kosher salt; 2 teaspoons dried rosemary; 1 teaspoon freshly ground black pepper; 4-5 cloves garlic, finely minced; 4-5.5 pound whole chicken; 1-2 cups water, if necessary; 2 whole yellow onions, peeled and chopped into 4 wedges each; 1 whole garlic bulb, sliced horizontally in half; 3 tablespoons olive oil, divided; 2 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper, or to taste

Ingredients

Scale

4 cups buttermilk
2 tablespoons kosher salt
2 teaspoons dried rosemary
1 teaspoon freshly ground black pepper
4–5 cloves garlic, finely minced
4–5.5 pound whole chicken
1–2 cups water, if necessary
2 whole yellow onions, peeled and chopped into 4 wedges each
1 whole garlic bulb, sliced horizontally in half
3 tablespoons olive oil, divided
2 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, or to taste

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Instructions

Combine the buttermilk, kosher salt, dried rosemary, black pepper, and garlic in a large bowl.
Submerge the chicken, breast-side down, in the brining liquid, adding water as necessary. Cover and refrigerate for 8 to 24 hours.
Remove the chicken from the fridge 30-45 minutes before roasting and pat it dry with paper towels.
Preheat your oven to 400°F and adjust a rack to the middle position. For larger chickens, consider 350°F.
In a pan, mix the quartered onions and halved garlic with olive oil and kosher salt.
Place the chicken on top of the onions, add the other half of the garlic bulb inside, and season the chicken.
Roast the chicken for 30 minutes, then brush with olive oil.
Continue roasting for another 30 to 45 minutes until the internal temperature reaches 160-165°F in the breast and at least 175°F in the thigh.
Let the chicken rest for 15-20 minutes outside of the oven to allow the juices to redistribute.
Optionally, prepare gravy using the pan juices while the chicken rests.
Slice the chicken and serve with roasted onions and your favorite sides.

Notes

Do not brine the chicken for more than 24 hours to prevent mushiness.
Use a meat thermometer for accurate cooking; tent the chicken with foil if it browns too quickly.
Pair with sides like mashed potatoes, carrots, or a salad for a complete meal.

Author: Jesseca
Prep Time: 15 minutes
Cook Time: 585 minutes
Category: Main Dishes
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/8 of chicken
Calories: 415
Sugar: 1g
Sodium: 1100mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 47g
Cholesterol: 150mg